![]() ![]() These easy jam tarts and lemon curd tartlets are a great addition to lunch boxes for work and school.Įasy to store and take with you on the go for a quick snack. With two tartlet filling options of jam and lemon curd to choose from, you can whip up a batch of these tarts fast. Making mini jam tarts at home is simple with this easy bakery-style jam and lemon curd tart recipe. Jam tarts are popular in Australia, United Kingdom, and New Zealand. You can find them pre-made in supermarkets and bakeries. Jam tarts and lemon curd tarts are mini tarts made with a shortcrust pastry tart shell filled with berry jam and citrus curd. Filled with lemon curd, either homemade or store-bought.Use raspberry jam or your jam of choice.Easy 4 ingredient shortcrust pastry base.□ Step By Step Instructions (with photos).I always recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour because it is truly a wonderful substitute that keeps the flavors and textures quite close to the all-purpose counterpart.These Easy Jam and Lemon Curd Tarts have a buttery shortcrust pastry base with traditional tartlet fillings of raspberry jam and lemon curd. Created with 6 ingredients, these mini fruit tarts are the perfect addition to tea parties and lunch boxes. This shortbread crust can easily be made gluten free with a simple 1:1 gluten free flour sub. Be sure to plan accordingly because it is better to have too much on hand than too little. I used 4 medium-large lemons to get the ½ cup of fresh squeezed lemon juice, but varying sizes of lemons will yield difference measurements of juice. The removable bottoms help to ensure that the tart stays together upon removal from the pan, but these tart pans are quite nonstick and I haven’t had any issues whatsoever with removing any of my tarts. Now I used the cutest little mini heart tart pans (with removable bottoms, hallelujah for that feature!), but you can use mini rounds, a large 9” round, a 9” square, or really any other pan you possess like a cheesecake pan, in a pinch. Lemon Juice (preferably fresh-squeezed, and this is similar to my citrus juicer but darker in color) What you will need to make these Mini Tarts with Lemon Curd and Shortbread Crust: Although lemons are generally in season between fall and the early parts of summer, the are found year-around in most markets and are at their height in the springtime. It is fully acceptable to make lemon desserts year around, but we are in the height of “citrus season” as it were, with varying fruits being in-season from roughly October to April. There’s just something uniquely summery about it that still transcends seasons. ![]() Lemon has long been one of my favorite flavors. It’s a perfect harmonious balance of citrusy delight, and I am so excited to be sharing it with you. The lemon curd is both tart and creamy, the shortbread crust is incredibly buttery + flaky without falling apart (a bit of a must when it’s holding curd inside), and the whipped topping just puts that finishing touch on. ![]() But I submit that there is no better time to enjoy heart shaped goodies than right here, right now! These Mini Tarts with Lemon Curd and Shortbread Crust (and whipped cream) are perhaps the best combination of refreshing and satisfying that has ever existed. I know what you might be thinking: It’s not even FEBRUARY yet. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |