Shortbread tartlets with jam and almonds are a treat worthy of any festive table. A tender, crumbly shortcrust pastry shell filled with thick apricot jam and blanched almonds can be kept for days without losing its exceptional flavor. The pairing of apricot and almond is a pastry classic: the slight tartness of the jam perfectly balances the sweetness of the dough, while the nuts add a noble, satisfying crunch. Baking these fills the house with the incredible aroma of vanilla and butter, creating a warm, cozy atmosphere. These little pastries are so delicious it's hard to stop at just one—and while we all try to watch our waistlines, sometimes you simply have to indulge in a small culinary masterpiece.
Tender shortbread tartlets with a juicy filling of apricot jam and whole almonds make the perfect dessert for a cozy tea time.
Ingredients
- 185 g all-purpose flour
- 85 g unsalted butter
- 45 g powdered sugar
- 1 large egg
- 1/4 tsp baking powder
- 200 g apricot jam
- 30 g almonds
- vanilla extract to taste
- pinch of fine salt
- powdered sugar for dusting
How to Make Shortbread Tartlets with Jam and Almonds
Let’s make the dough. Measure out the all-purpose flour, add the powdered sugar, a pinch of fine salt, and the baking powder. Whisk the dry ingredients together thoroughly. You can easily make this dough in a food processor—simply pulse the dry ingredients together first, then add the rest. Using high-quality soft wheat flour yields the best flavor and texture!
Start by combining all the dry components. Whisking them thoroughly guarantees a uniform texture for your dough.
Cube the cold butter and add it to the dry ingredients. Quickly rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
Use very cold butter. Quickly rub it into the flour with your fingertips so it doesn't melt from the heat of your hands.
Crack the egg into the dough mixture and add a splash of vanilla extract to taste.
The egg binds the crumb mixture into a cohesive dough. Add a splash of vanilla extract at this stage for deeper flavor.
Quickly knead everything into a smooth shortbread dough. If it feels too soft or sticky, fold in 1 level tablespoon of flour.
The dough should be soft and non-sticky. If it feels a bit too tender, work in one more spoonful of flour.
Transfer the dough into a plastic zip-top bag or wrap it tightly in cling film. Flatten it into a disk and chill in the refrigerator for 30 minutes to 1 hour.
Chilling makes the dough much easier to roll out. Flatten it into a disk so it cools faster and more evenly in the fridge.
Dust your cutting board and rolling pin with flour. Divide the chilled dough in half and roll it out to a thickness of about 3 mm (1/8 inch). Cut out circles. A standard muffin tin is perfect for baking these tartlets—use a glass, mug, or cookie cutter of the right size to stamp out your rounds.
Roll out the dough on a floured surface. Choose a cutter wide enough so the circle fully covers the bottom and sides of the tin.
Place the dough circles into the muffin tin, gently pressing the tender dough into the bottom and up the sides to form neat little pastry shells.
Gently press the dough rounds into the cups, forming neat pastry shells of even thickness to ensure they bake uniformly.
Fill the tartlets by dropping a tablespoon of apricot jam into each shell. To prepare the almonds, blanch them in boiling water for a couple of minutes, transfer to cold water, and slip off the skins. Nestle 3 to 4 peeled almonds into each jam-filled shell.
Apricot jam and almonds are a classic pairing. It's best to blanch and peel the nuts first by soaking them in boiling water.
Roll out the remaining dough and cut out slightly smaller circles. Drape these over the jam filling to create a lid.
Cover the filling with a second, slightly smaller circle of dough. Do this carefully so the jam remains fully enclosed.
Crimp the edges all the way around with a fork, securely sealing the top and bottom crusts together so the filling won’t bubble out during baking.
Press a fork all around the edges. This creates a beautiful decorative border and securely seals the filling inside.
Preheat your oven to 180°C (350°F). Bake the tartlets in the preheated oven for 18 to 20 minutes, or until they turn a beautiful golden brown.
Bake until beautifully golden brown. The irresistible aroma of toasted almonds and buttery pastry will let you know they are ready.
Carefully transfer the baked tartlets onto a wooden board or wire rack and let them cool completely. Shortbread is extremely fragile while still hot or warm, so please be patient and let them rest!
Let the pastries cool completely. While hot, the shortbread base is extremely fragile and can easily break if moved.
Once fully cooled, dust your beautiful jam and almond tartlets with a generous snowfall of powdered sugar!
The final touch: a light dusting of powdered sugar makes your dessert look elegant and professional.
Serve these magnificent shortbread jam and almond tartlets with aromatic tea, strong coffee, or a glass of cold milk. For a more elegant presentation, pair the dessert with a scoop of vanilla bean ice cream or a dollop of softly whipped cream, which beautifully highlights the crumbly texture of the pastry. If you want to mix things up, try swapping the apricot jam for raspberry or blackcurrant, and use hazelnuts instead of almonds—this allows you to create a unique flavor profile every time.
To keep your tartlets fresh for longer, store them in an airtight container so they maintain their delicate crispness and aroma. The main secret to a perfect shortcrust base is using very cold butter and minimizing contact between the dough and your warm hands. Follow these simple rules, and you will consistently achieve results that surprise your guests with their professional execution and truly homemade taste.
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