Jam Tarts (Tartes de Confiture) Recipe

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Jam Tarts (Tartes de Confiture)
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Ingredients
9
Count
Nutrition
550
Calories
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Ingredients:

Directions:

  1. Make dough: Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
  2. Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
  3. Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Prepare shells: Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
  5. Preheat oven to 375°F.
  6. Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
  7. Make filling: Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.
  8. Cooks' notes: ·Dough can be chilled up to 2 days. ·Pastry shells can be baked 1 day ahead, then cooled, wrapped in plastic wrap, and kept at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 549.94 Kcal (2302 kJ)
Calories from fat 343.6 Kcal
% Daily Value*
Total Fat 38.18g 59%
Cholesterol 85.17mg 28%
Sodium 207.93mg 9%
Potassium 191.13mg 4%
Total Carbs 49.27g 16%
Sugars 10.59g 42%
Dietary Fiber 7.2g 29%
Protein 4.57g 9%
Vitamin C 21.6mg 36%
Vitamin A 0.4mg 13%
Iron 1.3mg 7%
Calcium 50.1mg 5%
Amount Per 100 g
Calories 287.49 Kcal (1204 kJ)
Calories from fat 179.62 Kcal
% Daily Value*
Total Fat 19.96g 59%
Cholesterol 44.53mg 28%
Sodium 108.7mg 9%
Potassium 99.91mg 4%
Total Carbs 25.75g 16%
Sugars 5.54g 42%
Dietary Fiber 3.76g 29%
Protein 2.39g 9%
Vitamin C 11.3mg 36%
Vitamin A 0.2mg 13%
Iron 0.7mg 7%
Calcium 26.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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