Shortcrust pastry tartlets with jam are single-serving treats loved by everyone, both young and old, perfect for any time of day—snack, breakfast, or with tea.
They can be made with any type of jam, but you should try them with my delicious pumpkin and apple jam, because they’re fantastic.
For the base, we’ll make the classic shortcrust pastry, this time without skimping on ingredients to ensure every bite gives you the fragrant melt-in-your-mouth sensation these shortcrust pastry tartlets with jam deserve.
- Preparation time: 30 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 shortcrust pastry (See link)
- 1 pumpkin jam (see link)
Preparation
Prepare the shortcrust pastry following the basic recipe you will find here. With this amount, you will make 14 single-serving tartlets.
You can make the pumpkin and apple jam with the recipe you will find by clicking here or use the fruit jam you prefer.
Roll out small parts of shortcrust pastry on the floured surface and with a round cutter, about 2 and 3/4 inches in diameter, cut out the round base of the tartlet. Cut it with a fluted pastry wheel to make it more elegant.
Place a generous teaspoon of jam in the center of the tartlet, not reaching the edge, leaving half an inch of base uncovered.
For each tartlet, prepare 4 small strips of shortcrust pastry and lay them over the jam, crisscrossing them.
Place them on the baking sheet and bake them for 15 minutes at 340°F in a convection oven, or at 355°F in a static oven. When they are golden, take them out of the oven.
Let them cool before removing them from the baking sheet and finally dust them with powdered sugar.
