Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by cutting the cold unsalted butter into small cubes, then place it back into the refrigerator to keep it cold.
- In a mixing bowl, cream together the cold butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Gradually add the all-purpose flour and salt, mixing until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, preheat your oven to 350°F (175°C).
- Once the dough has chilled, roll out to about 1/4-inch thickness and press into mini tart pans.
- Strain the raspberry jam through a fine mesh sieve, removing any seeds, and spoon into each tart shell.
- Place the filled tart pans in the preheated oven and bake for 18-20 minutes.
- Once baked, cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These tarts can be customized with different jam flavors for a fun twist. Perfect for any occasion!