Bursting with rustic charm, these easy jam tartlets are a great ending to a family meal. We used cherry jam, but feel free to substitute with your favourite fruit. For extra appeal, serve with a dollop of freshly whipped cream.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2015
MethodIn large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Whisk ice water with sour cream; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour.
On lightly floured work surface, roll out dough to 1/8-inch (3 mm) thickness. Using 3-3/4-inch (10 cm) round cutter, cut out 12 rounds, rerolling scraps if necessary. Press 1 pastry round into each well of 12-count muffin tin. Refrigerate until chilled, about 30 minutes.
Almond Streusel: Meanwhile, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture is crumbly and holds together in big clumps, using fingertips to blend if necessary. Stir in almonds. Set aside. Spoon rounded 1 tbsp of the jam into each pastry; top with streusel.
Bake on rimmed baking sheet in bottom third of 350 F (180 C) oven until pastry and streusel are light golden and filling is bubbly, 20 to 25 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts per tartlet: about
- Fibre 1 g
- Sodium 494 mg
- Sugars 25 g
- Protein 3 g
- Calories 308.0
- Total fat 14 g
- Cholesterol 24 mg
- Saturated fat 7 g
- Total carbohydrate 44 g
- Iron 8.0
- Folate 14.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 5.0