The gingerbread tartlets with blueberry jam are very tasty and easy to prepare: they consist of a spiced shortcrust pastry, with a scent reminiscent of Christmas and simple jam.
This recipe is typical of Northern Europe, but it is now known all over the world and is mainly used to make gingerbread men, the classic Christmas cookies.
The central star decoration can be made in any other shape, with a cookie cutter or with two strips of pastry, and instead of blueberry jam, you can use whichever you prefer.
When these tartlets are in the oven, a delicious aroma is released, creating the perfect Christmas atmosphere.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup butter (cold)
- 3/4 cup sugar
- 1/4 cup honey
- 1 egg
- 1 pinch ground ginger
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pinch nutmeg
- 1/4 teaspoon baking soda
- 1 pinch salt
- as needed blueberry jam
Recommended Tools
- Muffin Tin
Steps for Gingerbread and Blueberry Tartlets
First, put the butter cut into small pieces and the sugar in a bowl. Start working the mixture by pinching the pieces of butter and sugar with your fingertips. Add the egg, the honey, and continue working by pressing the dough with your fingertips.
Add the flour, the various spices, the baking soda, and the pinch of salt, working with your fingers as little as necessary to form a ball.
Wrap the shortcrust pastry in plastic wrap, slightly flatten it (this way you’ll have less trouble rolling it out) and place it in the fridge for at least 30 minutes.
After the resting time, place the shortcrust pastry on a lightly floured work surface and roll it out with a rolling pin, using a little flour to prevent it from sticking.
To prepare these tartlets, you’ll need a metal muffin tin.
Cut out circles with a pastry cutter or a glass, and place them in each hole of the tin to create a raised edge, as if they were muffin liners.
Prick the pastry on the bottom with a fork, fill with a tablespoon of jam, and place a star cut out with a cookie cutter or the shape you prefer on top.
Knead the scraps and continue until you’ve used up all the shortcrust pastry, then bake the tin with the tartlets at 350°F for 18 minutes. Check if they are lightly golden, if necessary, continue cooking for a couple of minutes and then take them out of the oven.
Let them cool completely before removing them from the mold.
Place the sugar in the mixing bowl and pulverize for 15 seconds at speed 10, then gather it at the bottom with the spatula.
Add the butter cut into pieces, the flour, the spices, the honey, the egg, the baking soda, and the salt, then knead: Spiga for 30 seconds.
At this point, proceed as in the recipe.
