Recipe

Jam tarts

Pop these delicious jam sensations in the oven and enjoy with a cup of tea or coffee and good conversation. The tartness of raspberry makes these cookies utterly irresistible. Experiment with quince jam or marmalade, if you like.

Jun 30, 2010 2:00pm
  • 45 mins cooking
  • Makes 16 Item
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Ingredients

Jam tarts
  • 125 gram butter
  • 1 egg yolk
  • 1/2 cup (110 grams) firmly packed light brown sugar
  • 1 1/4 cup (125 grams) ground hazelnuts
  • 1 cup (150 grams) plain flour
  • 1 teaspoon ground cinnamon
  • pinch ground cloves
  • 1/2 cup (160 grams) raspberry jam

Method

Jam tarts
  • 1
    Have butter and egg yolk at room temperature.
  • 2
    In a small bowl, beat butter, egg yolk and sugar with electric mixer until light and fluffy. Stir in ground hazelnuts and sifted flour and spices. Enclose dough in plastic wrap; refrigerate 30 minutes.
  • 3
    Roll dough between sheets of baking paper until 5mm thick; place on tray, refrigerate 15 minutes.
  • 4
    Preheat oven to 200°C. Line two oven trays with baking paper.
  • 5
    Using a 6.5cm round cutter, cut 16 rounds from dough; place rounds about 2.5cm apart on trays. Roll pastry scraps out to 5mm thickness, cut out strips about 8mm wide. Pinch strips to make into rope shapes, position around edges of each round of pastry to make border. Score borders with the back of a knife. Bake tarts 10 minutes.
  • 6
    Drop a heaped teaspoon of jam into each tart shell; bake about 5 minutes. Cool on trays.

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