Scandinavian Raspberry Jam Shortbread Tarts
A buttery shortbread crust filled with tangy raspberry jam, these tarts are a classic Scandinavian treat. Perfect for fika or as a delightful dessert, they’re simple to make and irresistibly delicious!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes (includes chilling time)
- Yield: 6–8 tarts 1x
- Category: Dessert
- Cuisine: Scandinavian
Ingredients
Scale
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- 1/4 tsp salt
For the Raspberry Filling:
- 3/4 cup raspberry jam (seedless preferred)
- 2 tbsp fresh lemon juice
Optional Garnish:
- Powdered sugar, for dusting
Instructions
Prepare the Dough:
- In a mixing bowl, cream softened butter and sugar until light and fluffy (about 2–3 minutes). Mix in vanilla extract.
- Gradually add flour and salt, mixing until a soft dough forms. Avoid overmixing.
- Shape dough into a disk, wrap in plastic wrap, and chill for at least 35 minutes.
Make the Filling:
- Heat raspberry jam and lemon juice in a small saucepan over low heat until smooth. Strain through a fine mesh sieve to remove seeds and set aside to cool slightly.
Assemble the Tarts:
- Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to about 1/4-inch thickness. Cut into circles slightly larger than your tart pans.
- Press dough circles into tart pans, trimming excess edges. Prick bottoms with a fork to prevent puffing.
- Spoon about 1–2 teaspoons of jam filling into each tart shell.
Bake and Cool:
- Place tart pans on a baking sheet and bake for 15–20 minutes, or until edges are golden brown. Cool completely on a wire rack before removing from pans.
Notes
Serving Suggestions:
- Dust with powdered sugar or garnish with fresh raspberries for an elegant presentation.
- Serve with whipped cream or vanilla ice cream for added indulgence.
Tips & Tricks:
- Use high-quality butter and jam for the best flavor.
- Chill the dough thoroughly to make it easier to handle.
- Keep an eye on baking time—edges should be lightly golden but not overly browned.
Storage & Reheating:
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze, place cooled tarts in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.