more jam tartsssss <3 theyβre a day old because i forgot to take pictures yesterday but thatβs okay
recipe under the cut for anyone interested??
the crust is just an almond shortbread cookie, i ended up with about 4 dozen tarts weighed at 30g from this so like if you donβt also have a bunch of roommates, halve it or quarter it etc to your hearts desire
cream until smooth:
1lb (4 standard sticks, 454g) unsalted butter
180g sugar (i used white, brown would be good)
beat in:
1 egg
2tsp vanilla extract
1tsp almond extract
combine in a separate bowl:
500g ap flour
300g almond flour/meal
1.5tsp salt
2tsp ground cardamom
1/4tsp ground clove
add the dries to the wets & donβt overmix, itβs a pretty stiff dough. i wrapped it in plastic wrap & kept it in the fridge until i was ready to use it. each tart is 30g of dough rolled out to ~1/8in thick, shaped in a standard-sized nonstick muffin pan, 1tbsp of jam in the middle, & baked at ~350 (my oven is weird) for 18 minutes. i let em cool in the pan until i could handle the metal & then kinda shimmied them out with a toothpick, they cooled in like half an hour & i did a little fancy powdered sugar dust :))
the jams are homemade also & i honestly have no idea what my proportions were but theyβre peach w a little cinnamon & nutmeg, & wild blackberry, both with some good balsamic vinegar as the acid instead of lemon/lime juice.
