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These easy jam tarts have a tender, buttery shortbread crust filled with raspberry jam and more shortbread crumbled on top. Perfect for tea time, a holiday cookie plate or anytime!
Why You’ll Love This Recipe!
Pretty and Delicious! Reminiscent of a traditional British jam tart these are made with buttery shortbread and your favorite jam. Not only are these jam tarts melt in your mouth delicious they are so pretty too!
Easy to Make. You use the shortbread dough for the bottom and the top of these tarts and just sandwich store bought jam in between. A sprinkle of powdered sugar is the perfect finishing touch.
Favorite flavor profile. We love raspberry and shortbread at our house and you may remember one of our all time favorite cookies that remind me of these delicious jam tart pastry.
Ingredients Needed
- Butter, salted, softened
- All Purpose Flour
- Sugar
- Powdered Sugar
- Salt
- Vanilla Extract
- Almond Extract, I love the flavor the almond gives the shortbread but you can leave it out and replace with more vanilla extract if you like.
How To Make Jam Tarts
- Preheat oven to 350 degrees F.
- Spray a jumbo muffin tin with non stick baking spray.
- Creamn butter, sugars and extracts using a stand mixer with the paddle attachment until light and fluffy, about 1-2 minutes.
- Add in flour and mix until mixture forms small crumbs. Do not overmix the dough, it will NOT come together into one large ball of dough.
- Use a cookie scoop or measuring cup and press 1/4 cup of dough into the bottom of a jumbo muffin tin. If using a regular size muffin tin, use about 2 Tbsp of dough.
- Press down with your fingertips so that dough is fairly smooth.
- Add 1/2 – 1 Tbsp of jam or a heaped teaspoon of jam onto top of dough.
- Sprinkle top of jam with remaining shortbread dough, about 1 Tbsp per jam tart for jumbo muffin tin and 1/2 Tbsp for regular size muffin tin.
- Bake jumbo jam tarts for 18-22 minutes until just lightly golden brown or 15-20 minutes for regular size jam tarts.
- Let tarts sit in pan for a few minutes to cool completely and then remove to a wire rack.
- After they have cooled, dust with powdered sugar if desired.
Tips from leigh Anne
- To easily remove tarts from pan, use the tip of a sharp knife to lift them out of the pan. Allow them to cool completely before removing then from pan.
- Do not overmix the shortbread dough. Mix until all the flour is absorbed but the dough is soft but crumbly. Overmixing will make the shortbread tough.
- I like to dust them with some powdered sugar to make them a bit prettier but it is totally optional.
Frequently Asked Questions
What size muffin tin is best to use?
I make them in both a jumbo muffin tin and a regular size muffin tin, depending on how many I need. You will get 12 jam tarts from a jumbo muffin tin and 24 from a regular size muffin tin. The baking time will vary slightly. (see recipe card below)
Can I use different jams?
We love raspberry at our house but you can use whatever your favorite flavor of fruit jam is – apricot would be delicious and so would strawberry or blackcurrent. Get creative! You could also use lemon curd.
Can I use homemade jam instead of store bought?
Absolutely! Homemade jam would make them even more delicious! Check out my recipe for homemade jam without pectin here.
What is the best way to store jam tarts?
Keep them stored in an airtight container at room temperature for 3-5 days. They can also be frozen for up to 3 months.
Check out more delicious tart recipes:
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Jam Tarts
Ingredients
- 1 cup butter salted, softened
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 3/4 cup raspberry jam
Instructions
- Preheat oven to 350 degree F.
- Spray muffin tin with non stick cooking spray.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugars and extracts until light and fluffy – about 1-2 minutes.
- Add in flour and mix just until flour is absorbed. Dough will still be crumbly but soft.
- Add 1/4 cup of dough to bottom of each muffin tin if using jumbo muffin tins, use 2 Tbsp if using regular size muffin tins.
- Press dough down into muffin tin.
- Add 1/2 – 1 Tbsp of jam onto of shortbread layer, use 1/2 Tbsp for regular size muffin tin.
- Sprinkle remaining shortbread crumb mixture on top of jam. Use about 1 Tbsp for jumbo size and 1/2 Tbsp for regular size.
- Bake jumbo jam tarts for 18-22 mintues or until just golden brown around edges. Bake regular size for 15-20 minutes.
- Let cool in pan completely.
- Sprinkle with powdered sugar. Enjoy!
Tips & Notes:
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- To easily remove tarts from pan, use the tip of a sharp knife to lift them out of the pan. Allow them to cool completely before removing for easy removal.
-
- Do not overmix the shortbread dough. Mix until all the flour is absorbed but the dough is soft but crumbly. Overmixing will make the shortbread tough.
-
- I like to dust them with some powdered sugar to make them a bit prettier but it is totally optional.
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Nutrition Facts:
Beth says
The shortbread crust on these is delicious!