Jam Tartlets

It’s easy to underestimate just how delicious these easy little tartlets are. The crust is crisp and buttery, the jam a little sharp, and the streusel is nice and sweet. They are the perfect little mouthfuls. They were inspired by a visit to L.A. Burdick Bakery in Waypole, New Hampshire, where I stopped one day when traveling. These tartlets are excellent served as an after-school snack, for tea, or for a picnic, as they travel quite well and don’t need to be refrigerated. Try them with your favorite jam.–John Barricelli

LC Wee Tartlets in Whatever Size Note

Technically, these charming little tartlets require 2-inch tart molds. But wait! Don’t stop reading. If you’re the rebellious sort or the prudent type or both, simply do what we did and pull out your standard-size or mini-muffin tins, relying perhaps on a smidgen more or less jam as you deem appropriate. You can also, of course, play free and easy with the flavor of jam as well as the pans.

Special Equipment: Sixteen 2-inch tart molds (or substitute standard-size muffin tins)

Jam Tartlets Recipe

  • Quick Glance
  • 1 H, 10 M
  • 3 H, 55 M
  • Makes 16 tartlets

Ingredients

  • For the pâte sucrée
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 teaspoon coarse salt
  • 1 large egg
  • 1 large egg yolk
  • For the tartlets
  • 1/2 recipe pâte sucrée, chilled
  • 1/2 cup all-purpose flour, plus more for the work surface
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes, plus more for the molds
  • 1/2 cup seedless raspberry jam
  • 3 to 4 tablespoons confectioners’ sugar, for dusting

Directions

  • Make the pâte sucrée
  • 1. In a bowl, whisk the flour to aerate it.
  • 2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the egg and yolk and mix to combine. Add the flour and beat until it has been absorbed.
  • 3. Scoop about half of the dough onto a sheet of plastic wrap, shape into a flattened disk, and wrap tightly. Repeat with the remaining dough. Refrigerate until firm, at least 2 hours. This makes enough for 1 double-crust or 2 single-crust 9-inch pies.
  • Make the tartlets
  • 4. Line a baking sheet with parchment paper or a nonstick silicone baking mat. Butter sixteen 2-inch tart molds (or muffin tins).
  • 5. On a lightly floured work surface, roll the dough to about 1/8 inch thick. Cut as many 2 1/2-inch rounds as possible and fit them into the prepared molds. Chill and re-roll the scraps. Cut out the remaining number of rounds and fit them into the remaining molds. You should be able to line 16 tartlet molds. Arrange the molds on the prepared baking sheet and refrigerate for 20 minutes.
  • 6. To make the streusel, in a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter, and using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form. Cover and refrigerate.
  • 7. Set the oven rack in the bottom third of the oven. Preheat the oven to 350°F (175°C).
  • 8. Spoon about 1 teaspoon jam into each tart shell. Mound 1 rounded tablespoon of streusel on top of each tartlet, scrunching the crumbs together in order to make large crumbs which will give the topping texture.
  • 9. Bake, rotating the baking sheet after about 12 minutes, until the edges of the tarts are golden brown and the streusel is cooked, 20 to 25 minutes. Remove from the oven and let cool on a wire rack.
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Comments
Comments
  1. Testers Choice says:

    [Brenda Carleton] These are such darling little packages of fun and goodness! They’re cute and oh so delicious. I really like the pate sucrée; I haven’t made it in ages. The crust is so buttery, and I’ll incorporate it into other tarts, bars, etc. that I make. The streusel topping was thick and crumbly and the filling sweet, but not cloyingly so. It’s a little different from your average tart. Rather than use 2-inch tart molds, I used a muffin tin, and it worked perfectly fine. So if you don’t have molds, there’s no reason to go out and buy them for this recipe.

  2. Testers Choice says:

    [Maria Peplowski] This recipe yields a delicious, easy-to-make, crisp and buttery crust, with just the right amount of sweetness. I made these using a muffin pan, so the tarts didn’t come out quite like the picture— they were a little wider, a little thinner—but they were tasty, nonetheless. The only change I would make next time is to add 1 1/2 teaspoons of jam instead of the 1 teaspoon called for. My husband couldn’t stop eating these tartlets.

  3. Testers Choice says:

    [Victoria F.] These tartlets are delicious. The buttery crust literally melts in your mouth and the tart jam coupled with the sweet crumb topping screamed heaven. The dough is a little touchy to work with: Although it’s refrigerated, once you start rolling it out, the butter softens very quickly and it’s quite sticky. I was only able to make 12 tartlets using a cupcake pan (as suggested). The raspberry jam is delicious, but I think tart cherry would also work. I was very impressed. The pate sucrée rocks!

  4. These are beautiful. This is the second great recipe using jam I’ve seen this week, which means it’s the second time I’m kicking myself for not buying the delicious peach jam I tried at the farmer’s market on Saturday.

    I really love individual tarts. I was just warning a co-worker that they are a lot more work than making a big tart, but I think the extra effort pays off. Both because they look great and because they are so much easier to share.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      The jam will be waiting for you again this Saturday, Jessie. And actually, these tarts aren’t as much work as you’d think, or so I’m assured by several of our recipe testers who made them this past weekend. (Although your co-worker doesn’t necessarily need to know that, not if you’re bringing in extras to share…) But yes, even if they were labor-intensive, they’d be worth it.

  5. Amy says:

    These are beautiful. This is the second great recipe using jam I’ve seen this week, which means it’s the second time I’m kicking myself for not buying the delicious peach jam I tried at the farmer’s market on Saturday.

    I really love individual tarts. I was just warning a co-worker that they are a lot more work than making a big tart, but I think the extra effort pays off. Both because they look great and because they are so much easier to share.

  6. Trish says:

    These are so good. I made them for a business meeting and the guys begged to take a few home.

    • Allison Parker says:

      So glad you (and “the guys”!) enjoyed these lovely tartlets, Trish. Thanks for letting us know.

    • David Leite says:

      Trish, so glad you like them. Yes, those tartlets are a powerful business weapon. Wield them wisely!

  7. Jeri says:

    I would like to make the Jam Tartlets for a party that I throw at christmas. Can the recipe be made ahead and put in the freezer for a few weeks, months?

    • David Leite says:

      Hi Jeri. You can make these ahead of time and bake them off before the party. But I’d make them no more than a week in advance. That way the butter will taste fresh, without any freezer flavor, and the chance of freezer burn is minimized.

    • Maria Peplowski says:

      I had forgotten about these delicious tarts. I have not frozen them but in my experience there is not much you can’t freeze. My guess is that the crust may become a little less crisp. My suggestion, if you do want them crisper, is to put them in a warm (200 degree) oven for a few minutes. The taste won’t be affected by the freezing as long as they are put in an airtight container. I may try this myself as these were delicious.

      • David Leite says:

        Maria, what about assembling them, freezing, then baking. That’s what I was thinking of.

        • Maria Peplowski says:

          Great idea. Don’t know why I didn’t think of that. Freezing before baking would ensure a crispy crumb and fresh taste. I think I’ll do that. Do you think this way they could last in the freezer for several weeks? I like to do my Christmas baking about 3-4 weeks before Christmas.

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