JAM TARTS
Steps:
- Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
- Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g
STRAWBERRY TART
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
STRAWBERRY JAM TART COOKIES
One of my favorite holiday cookies! I make these for Valentine's Day and Christmas! A very delicious tender, sweet cookie. Enjoy! :D
Provided by Kelly Williams
Categories Fruit Desserts
Time 55m
Number Of Ingredients 12
Steps:
- 1. Cream butter and sugar. Add egg and beat. Add milk and vanilla. Add rest of ingredients and mix well. Roll out dough to 1/8" thick. Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc. With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes). Gather up bits of cut-out centers and roll out again, repeating til all dough is used up. Place whole shapes onto ungreased cookie sheet. Top each cookie center with a teaspoons or so of strawberry jam. (Or flavor(s) of your choice.) Place cookie shape with cut-out center on top. Seal outside edges all the way around with tines of fork. Pressing to seal. Decorate as you like such as sprinkling edges with colored sugar. Press little candy silver balls at intervals around inside edge evenly, if desired. Bake in 350° oven for 11-13 minutes. These do not brown. When cool, other decorating options are to sprinkle them with powdered sugar or drizzle with melted chocolate. Just have fun! :D Enjoy!
STRAWBERRY THUMBPRINT COOKIES
Buttery and moist shortbread thumbprint cookies topped with sugar crystals and filled with strawberry jam. A delicious sweet treat!
Provided by MinShien
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350℉.
- In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
- In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
- Add dry mixture into wet mixture. Using a spatula to combine everything.
- Optional: cover bowl and refrigerate dough for 1-2 hours.
- Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
- Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
- Fill each of the indentation with strawberry jam.
- Bake for 14-15 minutes.
- Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
- Serve and enjoy!
Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 22 mg, Sodium 63 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
STRAWBERRY JAM TARTS (COOKIES)
One of my favorite holiday cookies! I make these for Valentine's Day and Christmas! A very delicious tender, sweet cookie.
Provided by Wildflour
Categories Dessert
Time 57m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg and beat.
- Add milk and vanilla.
- Add rest of ingredients and mix well.
- Roll out dough to 1/8" thick.
- Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
- With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
- Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
- Place whole shapes onto ungreased cookie sheet.
- Top each cookie center with a teaspoons or so of strawberry jam.
- Place cookie shape with cut-out center on top.
- Seal outside edges all the way around with tines of fork. Pressing to seal.
- Sprinkle edges with colored sugar.
- Bake in 350° oven for 11-13 minutes.
- These do not brown.
Nutrition Facts : Calories 113, Fat 5.5, SaturatedFat 3.4, Cholesterol 21.5, Sodium 86.3, Carbohydrate 14.2, Fiber 0.3, Sugar 4.2, Protein 1.7
AUNT SIS'S STRAWBERRY TART COOKIES
Categories Cookies Bake Strawberry Winter Gourmet
Yield Makes about 100 cookies
Number Of Ingredients 6
Steps:
- In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.
- Preheat the oven to 350°F. Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges. (If the dough cracks, reroll it and try again.) Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers.
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- Cream together the butter and sugar until light and creamy. pale and fluffy. Add the egg and vanilla and beat until well combined.
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- In the bowl of standing mixer fitted with a paddle attachment, add the flour, vanillina, orange zest, salt and sugar and mix briefly until combined well.
- Add the cold butter and shortening and mix until the butter and shortening are well distributed throughout the dry ingredients and there are little bits of them running through the mixture.
- With the mixer running, add in a tablespoon of ice water at a time until the dough starts coming together well.
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- For the strawberry jam: Add strawberries, sugar and a dash of water to a small saucepan over high heat and bring to a boil for 5 minutes. Stir while mashing the strawberries to release their juices. Reduce to a simmer over medium heat for 5-10 minutes stirring occasionally until the mixture has thickened. Add chia seeds if desired. Puree jam with a stick blender and set aside.
- For the pastry: Add all ingredients to a bowl or food processor and mix until evenly combined. The dough should be quite soft but pliable and can be pinched between two fingers without breaking**. Set aside in an airtight container in the fridge for at least 20 minutes.
- Dust a clean surface with a few tablespoons of flour. Place the chilled dough on top and use a rolling pin or your hands to flatten to around 5mm thick.
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