Mini crumb cakes with apricot jam are delicious and delightful. This morning I woke up wanting to bake a pie, a classic I often enjoy making for breakfast and as a dessert. But instead of a classic pie, I made small Tartlets filled with apricot jam. To bake them, I used silicone muffin molds, but you can use a traditional muffin tray with holes or disposable aluminum molds. For the jam, you can choose your favorite flavor or replace it with hazelnut spread or Nutella. Don’t miss the recipe for Pie with mascarpone and jam and the recipe for Rolled cookies with jam. If you love pies, I’m sure you won’t be able to resist the goodness of these small Jam Tartlets. Let’s head to the kitchen and prepare them together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 10 Pieces
Cooking methods: Oven
Cuisine: Italian

209.64 Kcal

calories per serving

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Energy 209.64 (Kcal)
Carbohydrates 34.93 (g) of which sugars 14.02 (g)
Proteins 3.05 (g)
Fat 7.53 (g) of which saturated 4.60 (g)of which unsaturated 2.91 (g)
Fibers 3.33 (g)
Sodium 11.68 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Crumb Cakes with Jam

2 1/4 cups flour
1 egg
1/2 cup sugar
1/2 cup butter
1/2 lemon zest (untreated)
3/4 cup apricot jam
as needed powdered sugar (for decoration)

What You Need

Baking Cups
Cookie Cutters

How to Make Mini Crumb Cakes with Jam

You can prepare the shortcrust pastry by hand or with a mixer. Pour the flour into a bowl. Add diced butter, sugar, an egg, and the zest of half a grated lemon.
Mix first with a fork and, when the dough becomes harder, knead with your hands until you have a soft but not sticky dough. Let the shortcrust pastry rest in the fridge for at least 30 minutes.
Take the shortcrust pastry and roll it out on the floured work surface to a thickness of 1/8-3/16 inch. With the help of a round mold or a cookie cutter of about 3 inches in diameter, cut out many shortcrust pastry discs.
Line silicone muffin molds with the shortcrust pastry discs. Press lightly to adhere the dough to the molds.
Fill with 2 tablespoons of apricot jam or your preferred flavor. Crumble the remaining shortcrust pastry into small balls and distribute them more or less evenly over the filling.
Bake the Mini crumb cakes with jam in a static oven preheated to 350°F for about 24-25 minutes. Let them cool and dust with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana