These tartlets are so delicious in every bite between the buttery shortbread and the sweetness and tartness of the raspberry jam!
These bars may not look like anything that stands out from the crowd, but it's a different story when you taste them! I have a square pan that I used because I liked the look of this shape better than the circle, but if you only have cupcake pans, that is just fine to use! I used raspberry jam with the seeds, but if you prefer to have seedless, that works too!
Recipe:
1 cup salted butter softened
¼ cup granulated sugar
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ¼ cups all-purpose flour
⅛ teaspoon kosher salt
½ cup raspberry jam
Preheat the oven to 350℉. Spray mini square baking sheet (or cupcake tin) with baking spray and set aside.
Cream butter, both sugars, and both extracts together.
Add in the flour and mix until just combined. The mixture will be crumbly. (Do not over mix!)
Scoop about ¼ cup into each square or cupcake pan. Press into the bottom so the dough is more compact. (Make sure to leave a little bit of crumbly dough leftover for the topping)
Spoon ½-1 Tablespoon of raspberry jam into the center of each square/cupcake circle and spread over the dough, leaving the edges without jam.
Sprinkle each tart with about 1 Tablespoon of crumble topping.
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