Best Jam Tartlets Recipes

CHEESE TARTLETS WITH FIG JAM

Steps:

• In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook for 8-10 minutes or until onion is deep golden brown, stirring occasionally. Sprinkle with salt and pepper. Stir in preserves. Place shells on an ungreased baking sheet; fill with onion mixture., In a small bowl, combine the cheeses, egg yolk and pepper flakes. Spoon over tops. Bake 350° 5-8 minutes or until heated through. Top with thyme if desired.

JAM TARTLETS

Steps:

• Preheat oven to 400°F, and in a large bowl, stir together flour and salt.
• Rub in butter until mixture resembles breadcrumbs.
• Stir in the sugar.
• Add egg yolks and water, and mix to a firm dough.
• Knead dough a few times while still inside bowl.
• Break off pieces of dough, and form into 1/2-inch balls.
• Press into bottom and sides of mini-muffin trays.
• Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes.

BLUEBERRY JAM TARTLETS

Steps:

• Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-inch rounds. Reroll scraps if needed. Line twelve 3- or 3 1/4-inch tartlet pans with pastry, pressing it into bottoms and up sides; trim edges flush with tops. Divide shells between 2 baking sheets. Prick with fork tines. Refrigerate 20 minutes.
• Line bottom of each shell with parchment. Add dried beans or pie weights. Bake until pastry has dried slightly and has a sandy texture, about 15 minutes. Remove weights and parchment. Let cool completely on wire racks.
• Meanwhile, put eggs and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Using a rubber spatula, fold in flour, ground almonds, and salt.
• Spread about 1 1/2 teaspoons jam into each shell. Add blueberries, dividing evenly. Press lightly with a fork. Top each with 2 tablespoons batter. Sprinkle with sugar and almonds. Bake until tops have risen and are golden, 16 to 18 minutes. Let cool completely.