Mini jam tarts are a an excellent way to use up your summer preserves. There is no need to purchase multiple mini tart pans because this dessert is baked in muffin paper liners. With this recipe, you have the option of making one flavor tart or several different flavors. I like the combination of raspberry, plum, and apricot the best. Bake up a batch of these mini jam tarts for your next party for a stress-free dessert.
48 cups mini paper liners (available in supermarkets, candy and craft stores)
1/2 cup butter, softened
1/2 cup vegetable shortening
1/2 cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla
2 cups flour
Preheat oven to 375 degrees. Line a cookie sheet with sides with 48 mini paper cup liners. With mixer on high speed, beat first 5 ingredients together. Stir in flour. Shape dough into 1-inch balls and place in paper liners. Arrange dough on cookie sheet, placing them touching each other so that dough does not spread while cooking. With handle of a wooden spoon, make indentation in center of each cookie. Bake 10-12 minutes or until lightly browned. Remove from oven and transfer to wire rack. Fill each indentation with a small amount of jam while still warm. Let cool completely. Makes 48 cookies.
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