Jam tartlets

Name: Jam tartlets
Ingredients: 100 g butter with 85% fat; 1 large egg (60 g); 1 g salt; 1 teaspoon vanilla extract; 1 teaspoon finely grated orange zest; 200 g flour; 1 g baking powder; 1 ml lemon juice; 15 g flour; 20 g flour for dusting; 210 g jam; 14 paper tartlet cases; 14 silicone tartlet molds

Dessert - Jam tartlets by Sofia J. - Recipia

Jam tartlets: the chilled dough goes straight from the fridge into the molds, and the shells bake for 30 minutes. The shortcrust pastry holds the jam, and in my version the filling is made with blue plums. I eat them plain, with no powdered sugar on top. Prep: 25 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 85 minutes. Servings: 14. Approximately 155 kcal and 2 g protein per serving.

Ingredients

100 g butter with 85% fat
1 large egg (60 g)
1 g salt
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
200 g flour
1 g baking powder
1 ml lemon juice
15 g flour
20 g flour for dusting
210 g jam
14 paper tartlet cases
14 silicone tartlet molds

Preparation

1. Mix 1 g baking powder with 1 ml lemon juice. 2. Put 100 g cold butter cut into slices, the egg, salt, vanilla, orange zest, 200 g flour and the baking powder mixture in a bowl. Knead, then work in 15 g flour; the dough is ready when it no longer sticks to your hands. 3. Divide the dough into 14 ping-pong-ball-sized balls. On a work surface dusted with 20 g flour, flatten each ball by hand and place it in a paper case set in a silicone mold, covering the bottom and sides. 4. Put about 15 g jam in each tartlet. 5. Bake for 30 minutes at 190 °C, until the edges are lightly browned. 6. Leave them to cool in the molds for 30 minutes, then move them to a plate.

Notes

You can use 200 g finely chopped fruit or 200 g vanilla cream instead of the jam; the dough contains gluten, dairy and eggs. The tartlets keep for up to 3 days in the fridge in a sealed container. I have them with a cup of black tea and count on two per person when I work out how much to make for a meal. Choose a thick jam, not one that runs easily. If your molds are smaller than regular tartlet molds, start checking the browning at 25 minutes.