Valentine Raspberry jam tartlets
Calories: 14
Adjust Servings Here: 8 tartlets
Description
Imagine sinking your teeth into a delicate pastry shell, cradling a burst of tangy raspberry jam. The flaky crust and sweet-tart filling are a timeless delight that has tantalized taste buds for centuries. But have you ever wondered how the pros achieve that perfect balance of textures and flavors?
Ingredients
Tart crust
- 1 ¼ cups (155 g) All-purpose flour
- 2 tbsp (24 g) Granulated sugar
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter cold and cubed
- 1 large Egg yolk
- ¼ cup (60 ml) Ice water
For the filling
- ¾ cup (255 g) Raspberry jam seedless
- 8 (16 g) Fresh raspberries plus more for decorations
Topping
- Powdered sugar for dusting
Instructions
- Dry ingredients – To make the tart crust, combine the all-purpose flour, granulated sugar, and salt in a food processor. Pulse a few times to mix. Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.1 ¼ cups All-purpose flour, 2 tbsp Granulated sugar, ½ tsp Salt, ½ cup Unsalted butter
- Dough – Whisk the egg yolk in a small bowl with two tablespoons of ice water. Gradually add the egg mixture to the food processor and pulse until the dough comes together. If the dough is too dry, add another tablespoon of ice water and pulse again.1 large Egg yolk, ¼ cup Ice water
- Chill – Turn the dough onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Wrap it in plastic and chill it in the fridge for at least 30 minutes or until it is firm enough to roll.
- Preheat the Oven: Preheat your oven to 375°F /190°C/ Gas Mark 5 and place the rack in the center position.
- Roll Out the Dough: Take one of the chilled dough discs and roll it out on a floured surface to about 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out eight rounds from the rolled dough. These will be the bases of your tarts.
- Assemble the Tarts: Place the dough rounds into 8 x 3-inch tart shells. Spoon approximately 1 to 2 tablespoons of raspberry jam into each tart shell. Carefully place one fresh raspberry on top of the jam in each tart.¾ cup Raspberry jam, 8 Fresh raspberries
- Create the Heart Cutouts: Roll out the second dough disc to the same thickness as before. Cut out a heart shape from the center of each round using a small heart-shaped cookie cutter.
- Seal and Decorate: Place the heart-cutout dough discs on top of each filled tart, covering the raspberry and jam filling. Press gently around the edges to seal the tarts.
- Bake: Place the assembled tarts on a baking sheet and bake in the oven for about 15 -18 minutes or until the tarts turn golden brown.
- Cool and Dust with Powdered Sugar: Allow the raspberry jam tarts to cool in the tart pans for a few minutes before carefully transferring them to a wire rack to cool completely. Once the tarts are cooled, dust them with powdered sugar for a beautiful finishing touch.Powdered sugar
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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