Jam Tarts (Tartes de Confiture)

Name: Jam Tarts (Tartes de Confiture)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters all-purpose flour; 3 Tbsps ice water; 1 teaspoons fresh lemon juice; 510 grams cups raspberries; 118 milliliters seedless raspberry jam; 1 teaspoons salt; 2 teaspoons sugar; 118 milliliters stick cold unsalted butter, cut into 1/2-inch pieces; 3 Tbsps cold vegetable shortening

Jam Tarts (Tartes de Confiture) might be just the dessert you are searching for. This recipe makes 6 servings with 434 calories, 5g of protein, and 23g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up sugar, vegetable shortening, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Blender

Bowl

Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.

Ingredients you will need

Water

Equipment you will use

Food Processor

Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)

Ingredients you will need

Water

Dough

Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Frying Pan

Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Preheat oven to 375°F.

Equipment you will use

Oven

Line shells with foil and fill with pie weights or raw rice.

Ingredients you will need

Pasta Shells

Rice

Equipment you will use

Aluminum Foil

Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes.

Equipment you will use

Baking Sheet

Oven

Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.

Ingredients you will need

Pasta Shells

Equipment you will use

Oven

Aluminum Foil

Simmer jam in a small saucepan, stirring occasionally, 1 minute.

Ingredients you will need

Jam

Equipment you will use

Sauce Pan

Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.

Ingredients you will need

Lemon Juice