Ridiculously Easy Scandinavian Raspberry Jam Tarts
User Reviews
5
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
22 mins
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Total Time
47 mins
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Servings
12
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Calories
325 kcal
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Course
Dessert
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Cuisine
Scandinavian
Ridiculously Easy Scandinavian Raspberry Jam Tarts
Report
These Scandinavian Raspberry Jam Tarts feature a buttery, tender dough made with almond flour and a hint of almond extract, giving them a delicate nutty flavor. Each tart is filled with a dollop of raspberry jam, creating a balanced sweetness that complements the crisp yet slightly crumbly texture of the pastry. They are baked in individual portions using a muffin pan lined with cupcake liners for easy serving and a neat presentation.
Description
Ridiculously Easy Scandinavian Raspberry Jam Tarts combine softened butter, powdered sugar, almond and vanilla extracts, with a mix of almond flour, cornstarch, and all-purpose flour to form a firm dough. The inclusion of almond flour adds a distinct nutty aroma and tender crumb to the pastry. The dough is portioned into 12 individual tart cups lined with cupcake liners, allowing for uniform shapes and easy handling. After baking, the tarts are filled with raspberry jam before baking to heat through and meld flavors. Finally, a dusting of powdered sugar adds a subtle sweetness and visual appeal, making these tarts suitable for tea time or dessert. The focus on almond flour and almond extract alongside raspberry jam makes these tarts uniquely Scandinavian in style and flavor.
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Ingredients
- 1 cup butter very soft
- 1 cup powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup almond flour not almond meal
- ¼ cup corn starch
- 1½ cups all-purpose flour
- 6 tablespoons raspberry jam
- powdered sugar for dusting
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Use cupcake liners to prevent sticking and simplify removal from the pan.
- Measure portions evenly for consistent tart sizes, using a scale or scooper if available.
- Softened butter is essential for easy mixing and smooth dough texture.
- Metric measurement toggle is available in the original recipe source for precision.
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
223mg
(9%)
Potassium
64mg
(1%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
473IU
(9%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 223mg | 9% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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