Filled with raspberry jam and lemon curd, these tasty little tarts are a perfect little treat for afternoon tea or lunchbox filler. With a buttery sweet shortcrust pastry base, these beauties are easy to create with a generous amount of filling!
- 2 cups (300g) plain all purpose flour
- 1/2 cup (70g) icing/confectioners sugar
- 180g unsalted butter, cubed and chilled
- 4 Tbsp chilled water
- 1 jar store-bought raspberry jam, or jam flavour of choice such as strawberry or blackberry
- My Homemade Lemon Curd, or use store-bought lemon curd or orange curd
- 6cm fluted/scalloped round cookie cutter
- If making homemade lemon curd, make it the day before or 3+ hours before filling tarts as the curd needs to thicken in the fridge. Here is the recipe.
- In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together.
- Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
- Through the vertical shoot, drizzle a tablespoon at a time of the chilled water then pulse the mixture. Once all four tablespoons of water have been added, keep pulsing mixture until it begins to stick and come together into a rough dough, not a solid ball of dough (refer to images above). If the dough is still too dry, add a little more water until it sticks together.
- Turn dough onto a lightly floured benchtop or large board. Bring together to a ball of dough, you may need to knead it a little.
- Flatten into a thick disc and wrap it in plastic wrap. Transfer to refrigerator and chill for 10 minutes.
- Preheat oven to 180ºC (350ºF). Liberally grease two 12-hole shallow tart pans with butter. Set aside. If you only have one pan, bake tarts in batches.
- Remove pastry from refrigerator.
- On a lightly floured benchtop or large board, roll dough out to a 40-45cm in diameter circle, approx. 4mm-5mm in thickness.
- Using a 6cm fluted round cookie cutter, cut out circles and place into greased tart pan. Gently push the dough down into the shallow wells. Repeat with remaining dough, re-rolling any excess. I got 24 crusts before having to re-roll excess dough.
- Fill each with 2 level teaspoons of jam and curd. I filled 12 crusts with jam and 12 crusts with curd. Keep in mind the dough slightly shrinks in the oven and filling bubbles up a little, ensure not to over-fill crusts, leave a small gap between the top rim of dough and top of filling.
- Bake for 18-20 minutes until pastry is lightly golden around the edges. It’s ok if some pastry still looks pale.
- Remove from oven and allow to cool in pan for 10 minutes.
- Carefully remove from pan and transfer to a wire rack to cool completely. I like to use a butter knife to easily pop them out of the pan. Tarts will firm up once they cool.
- Store tarts in an airtight container, in a dry dark pantry or refrigerator if it’s warm, for 1 week.