Ridiculously Easy Scandinavian Raspberry Jam Tarts
Ingredients
- 1 cvery soft butter
- 1 cpowdered sugar
- 1 tspbaking powder
- ½ tspteaspoon salt
- 2 tspvanilla extract
- ½ tspalmond extract
- 1 calmond flour
not almond meal
- ¼ ccorn starch
- 1 ½ call-purpose flour
- 6 tbspraspberry jam
- powdered sugar for dusting
Directions
- 1
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a sheet pan with foil with foil extending over the edges of the pan. Set both pans aside.
- 2
Combine the butter and powdered sugar in a medium-large bowl. Stir until creamy and smooth. Add the vanilla and almond extracts and mix until incorporated then add the baking powder and salt and stir again.
- 3
Add the almond flour and cornstarch. Stir until no dry particles remain. Add the flour and stir, scraping the sides and bottom of the bowl until all of the flour is incorporated and the dough comes together. It will be a fairly stiff dough.
- 4
Divide the dough into 12 approximately even portions. I like to use a scale for this but you can also eyeball it. Using a retractable ice cream scooper, drop each portion into one of the prepared muffin cups. If you don’t have a scooper, you can roll each portion into a ball and drop them into the prepared pan with the liners.
- 5
Using a teaspoon or the bottom of your scooper (or any kitchen tool that has an end that’s about an inch in diameter) press indentations in the center of each dough ball. These will be reinforced after baking so don’t worry about getting them perfect at this point.
- 6
Place the muffin pan on the foil-lined sheet pan and transfer to the oven. Bake for 18-22 minutes or until the tarts are a light golden brown. If the sides of the tarts seem to be getting too brown before the tops brown, bring the foil up around the edges of the muffin pan.
- 7
Remove the tarts from the oven and reinforce the indentations that you made before baking. Allow the tarts to cool in the pan for 15 minutes then remove them to a cooling rack.
- 8
When completely cool, sprinkle the tart shells with powdered sugar then fill the indentations with raspberry jam. I use about 1½ teaspoons of jam per tart. If not serving within a few hours, wait until before serving to add the jam.
Ridiculously Easy Scandinavian Raspberry Jam Tarts
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About this Recipe
Ridiculously Easy Scandinavian Raspberry Jam Tarts: A One-Bowl Wonder!
Prepare to be amazed by these Ridiculously Easy Scandinavian Raspberry Jam Tarts! Despite their elegant appearance and sophisticated taste, these delightful treats are a true one-bowl wonder, requiring absolutely no mixer. You'll whip them up in a flash, and no one will ever guess how simple they were to make. They taste like they came straight from a fine, fancy European bake shop, ready to impress with minimal effort.
What makes these Scandinavian Raspberry Jam Tarts so special? It's the perfect balance of a tender, buttery, shortbread-like crust, subtly enhanced with almond flour and extract, paired with a vibrant, fruity raspberry jam filling. The texture is melt-in-your-mouth soft, while the bright raspberry cuts through the richness, creating a harmonious bite. The touch of powdered sugar dusting adds a final delicate flourish.
Tips for Perfect Raspberry Jam Tarts
- Jam Variations: While raspberry jam is classic for these Scandinavian Jam Tarts, feel free to experiment with other fruit preserves like apricot, strawberry, or even a tart lingonberry jam for an authentic Nordic twist.
- Almond Boost: The combination of almond flour and almond extract gives these tarts their signature delicate flavor. Ensure your butter is very soft for the best, most cohesive dough.
- Serving Suggestions: These charming Raspberry Jam Tarts are perfect for fika (a Swedish coffee break), afternoon tea, or as a light and elegant dessert. They're wonderful alongside a cup of hot coffee or tea, or even a glass of cold milk.