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Scandinavian Raspberry Jam Shortbread Tarts

Delight in these buttery crumb crust tarts filled with sweet, tart raspberry jam. A classic dessert with a modern twist that's perfect for any occasion.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Scandinavian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the shortbread crust
  • 1 cup unsalted butter, softened (2 sticks)
  • 1/2 cup granulated sugar adds just the right sweetness
  • 1/2 teaspoon vanilla extract for aroma
  • 2 cups all-purpose flour sifted for a smooth dough
  • 1/4 teaspoon salt to enhance flavors
For the filling
  • 3/4 cup raspberry jam (opt for seedless, if available)
  • 2 tablespoons fresh lemon juice for zest and brightness
For finishing
  • Powdered sugar for dusting before serving

Method
 

Preparation
  1. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  2. Add the vanilla extract and mix until combined.
  3. Gradually add the sifted flour and salt, mixing until a soft dough forms.
  4. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 35 minutes.
Filling Preparation
  1. In a small saucepan over low heat, combine the raspberry jam and lemon juice.
  2. Warm gently until smooth, then strain through a fine mesh sieve to remove seeds and allow it to cool.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. On a floured surface, roll out the chilled dough to about 1/4-inch thickness.
  3. Cut out shapes that are slightly larger than your tart pans.
  4. Press the dough circles into the tart pans and prick the bottoms with a fork.
  5. Spoon 1-2 teaspoons of raspberry filling into each tart shell.
  6. Bake on a baking sheet for 15-20 minutes or until edges are golden brown.
  7. Let them cool on a wire rack before removing from the pans.

Notes

Store leftover tarts in an airtight container at room temperature for up to two days or refrigerate for up to a week. For a healthier twist, use whole wheat flour or almond flour. Consider serving with fresh berries or whipped cream.