Buttery Jam Treats Delight

This delicate, buttery jam-filled shortbread tart has become my go-to holiday sweet treat. The crumbly base paired with sweet raspberry preserves or Nutella creates something so tasty, everyone always wants to know how I made them.

I whipped these tarts up for a holiday gathering several years back when I needed something quick but fancy-looking. The moment everyone took a bite of that crumbly pastry with its sweet center, they fell in love. Now my relatives beg for them whenever we get together.

Ingredients

• Unsalted butter: Softened to room temp for that wonderful melt-in-your-mouth feel and rich taste
• Lemon zest: Brings a light tanginess that cuts through the sweetness just right
• Vanilla extract: Boosts the buttery goodness in your shortbread foundation
• Powdered sugar: Makes that tender, crumbly texture everyone loves about shortbread
• All purpose flour: Gives your cookies structure while keeping them soft
• Baking powder: Adds just a touch of rise without making them too fluffy
• Salt: Cuts the sweetness and makes all flavors pop
• Cornstarch: The hidden gem that gives shortbread its famous melt-away quality
• Raspberry jam or Nutella: For the center; grab quality jam with real fruit chunks for best flavor
• Sliced almonds: Their light crispness offers the perfect texture contrast

Step-by-Step Instructions

Preparation:

Heat your oven to 350°F and get your muffin tins ready. Paper liners make taking the tarts out super easy, but greasing the pan works too. I prefer paper cups since they stop any sticking problems.

Create the butter base:

Beat your room-temp butter with lemon zest and vanilla until smooth and fluffy. Make sure your butter isn't chilled or overly soft. This first mixing step builds the foundation for amazing texture.

Add the sweetness:

Sift powdered sugar into the mix and stir until completely blended. You'll want it light and airy looking. Using powdered instead of regular sugar helps create that trademark melt-away feeling when you bite in.

Incorporate dry ingredients:

Mix in the sifted flour, baking powder, and salt gradually in two portions, stirring gently between each. Use a wooden spoon instead of a mixer to avoid working the dough too much, which can make your cookies tough.

Finalize the dough:

Mix the sifted cornstarch in carefully until you get a nice, workable dough. Start with half a cup and add more if needed. Your dough should stick together without being gooey. It'll feel soft but not wet and should roll into balls easily.

Shape and fill:

Roll small walnut-sized balls and push them into each muffin cup, making a hollow for your filling. Push the dough halfway up the sides with your fingers, keeping the thickness even so everything bakes the same.

Add fillings and toppings:

Drop a spoonful of jam or Nutella into each cup, but don't go overboard. Scatter sliced almonds on top, which will get toasty while baking and bring a nice crunch against the sweet filling.

Bake to perfection:

Cook for 15-20 minutes until the edges turn slightly golden and centers look set. Keep an eye on them during the last few minutes since shortbread can go from perfect to overdone really quickly.

Cool and remove:

Let them sit in the pan for 10-15 minutes before trying to take them out. Slide a knife around the edges to loosen any stuck spots, then carefully lift them out. They'll get firmer as they cool down completely.

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Cornstarch is the game-changer in this recipe. I found its magic while trying to copy my grandma's melt-away cookies that I couldn't seem to get right. That soft, powdery feel it gives shortbread can't be matched by anything else. I love watching people take their first bite of these tarts—their eyes always get big when they feel that perfect crumbly texture just dissolving on their tongue.

Troubleshooting Tips

If your dough falls apart and won't stick together, add tiny splashes of milk or water until it just comes together. Don't mix too much or you'll lose that tender shortbread texture. Your kitchen temperature affects the dough too. In cold, dry winter months, you might need that little bit of extra moisture.

Filling Options

Raspberry jam works great, but you can try so many other things. Blackberry preserves with some orange zest in the dough makes a fancy combo that grown-ups really enjoy. Kids usually go crazy for apricot jam with its sweet-tart flavor. Chocolate fans can't resist Nutella filling, especially with a tiny sprinkle of sea salt on top to balance the sweetness. You can even try mixing cream cheese with sugar and vanilla for a mini-cheesecake version.

Make Ahead Solutions

This dough is so handy during the busy holiday rush. You can make it up to three days early and keep it wrapped tight in the fridge. When you're ready to bake, let it sit out for about 30 minutes until you can work with it. For an even bigger time-saver, press the dough into muffin cups, cover with plastic, and chill overnight. Next day, just add your fillings and pop them in the oven. After baking, these tarts freeze really well for up to a month if you wrap each one in plastic and store them in an airtight container.

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Frequently Asked Questions

→ Can I use something other than raspberry jam?

Of course! Swap in Nutella, blackberry spread, or any filling you love for a tasty twist.

→ How can I stop the dough from falling apart?

Room-temperature butter is key! If it’s still dry, a tiny bit of milk or water helps bring it together.

→ Is it okay to make the dough in advance?

Absolutely! Chill it in the fridge or freeze it. If frozen, thaw in the fridge before rolling it out.

→ Do I have to use almond slices?

Nope! You can skip them or try using other nuts if you’re feeling adventurous.

→ How should I store the leftovers?

They’ll keep on the counter for a day or freeze for later. Warm them in the oven when you’re ready to eat.

→ What if the treats stick to the pan?

Put cupcake liners in your muffin tins to avoid sticking. Or, loosen them with a butter knife if needed.