jam tart

Stephanie Jaworski’s selected jam tarts put raspberry jam inside small, buttery pastry shells. Her pastry resembles the crisp French butter cookies called sablés, giving the mini tarts a sweet base around their fruity centres.

Unsalted butter and granulated sugar are beaten until fluffy before an egg and vanilla are added. Flour, baking powder and salt are whisked separately, then mixed into the butter mixture.

The pastry is divided in half and each portion rolled between parchment sheets. Once chilled and firm, rounds are cut out and pressed into miniature muffin cups.

Raspberry jam fills each shell about two-thirds of the way up. The tarts bake until their pastry edges are golden, then cool on a wire rack.

Jaworski favours smooth, fairly thick jam for these tarts. Whipped cream, clotted cream or finely chopped nuts are optional finishes around the sweet pastry and tart raspberry filling.