Indulge in the rich and delicate flavors of Ischl Tartlets. These mini tartlets are filled with raspberry jam and topped with a buttery shortbread crust. Perfect for tea time or as a sweet treat any time of the day. Follow this easy recipe and delight your family and friends with these irresistible tartlets.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Confectioners' sugar, for dusting
Directions
- In a food processor, combine the flour and granulated sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and vanilla extract. Add the egg mixture to the food processor and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it gently until it becomes smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough to a thickness of approximately 1/8 inch (3 mm). Use a round cookie cutter or a drinking glass with a diameter of about 2 inches (5 cm) to cut out circles from the dough.
- Place half of the dough circles onto the prepared baking sheet. Spoon a teaspoon of raspberry jam onto each circle, leaving a small border around the edges.
- Cover each jam-topped circle with another dough circle and gently press the edges together to seal the tartlets. You can use a fork to create a decorative edge, if desired.
- Bake the tartlets in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
- Remove the tartlets from the oven and allow them to cool completely on a wire rack.
- Once cooled, dust the tartlets with confectioners' sugar before serving.
