Berry Tartlets With Jumbleberry Jam
8
- Prep Time30 min
- Total Time50 min
- Makes24 tarts
(Photo: Roberto Caruso)
These easy tarts filled with a superfast homemade freezer jam are as tasty as they are cute. And man, are they ever cute! Strawberries, raspberries, blueberries and a touch of lemon zest and sugar are cooked down to spreadable goodness within a half hour. Then all that’s left to do is whip up our easy cream cheese dough, do a bit of rolling, chilling, filling and baking, and you’re rewarded with a bunch of bite-sized mini pies to enjoy with your afternoon tea.
Ingredients
2 cups all-purpose flour
1 cup cold unsalted butter, cubed
1/2 tsp salt
1/2 260-g pkg cream cheese, at room temperature
1 egg, divided
1 1/2 cups jumbleberry jam (recipe below)
coarse sugar, optional
Instructions
WHIRL flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
PREHEAT oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4 in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini- muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4 in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
FILL each dough cup with 2 tsp jam. Lay star cut-outs on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
BAKE in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove tarts from pan.
Nutrition (per tart)
Calories 146, Protein 3g, Carbohydrates 14g, Fat 10g, Fibre 2g, Sodium 75mg.
Prep tip: Use 2 regular muffin pans instead, pressing dough rounds about halfway up sides of each cup.
Get our jumbleberry freezer jam recipe.
Get more of our best raspberry recipes.
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