Canadian Living Comfort Food - - Home-style Desserts -

Hands-on time: 35 min­utes To­tal time: 3 hours Makes: 12 tartlets

Burst­ing with rus­tic charm, th­ese easy jam tartlets are a great end­ing to a fam­ily meal. We used cherry jam, but feel free to sub­sti­tute with your favourite fruit. For ex­tra ap­peal, serve with a dol­lop of freshly whipped cream.


1¼ cups all-pur­pose flour

¼ tsp salt

¼ cup cold but­ter, cubed

¼ cup cold lard, cubed

2 tbsp ice wa­ter (ap­prox)

4 tsp sour cream


1¼ cups cherry jam

Al­mond Streusel:

½ cup all-pur­pose flour

½ cup gran­u­lated sugar

¼ cup cold but­ter, cubed

⅓ cup sliced nat­u­ral (skin-on) al­monds

Pas­try:salt. Us­ingIn large pas­try bowl, blender whisk or flour2 knives, with cut in but­ter and lard un­til mix­ture re­sem­bles coarse crumbs with a few larger pieces. Whisk ice wa­ter with sour cream. Driz­zle over flour mix­ture; toss with fork to form ragged dough, adding up to 1 tsp more ice wa­ter if nec­es­sary. Shape into disc; wrap in plas­tic wrap. Re­frig­er­ate un­til chilled, about 1 hour.

On lightly floured work sur­face, roll out dough to ⅛-inch thick­ness. Us­ing 3¾-inch round cookie cut­ter, cut out 12 rounds, rerolling scraps as nec­es­sary. Press 1 pas­try round into each well of 12-count muf­fin pan. Re­frig­er­ate un­til firm, about 30 min­utes.

Fill­ing: Spoon rounded 1 tbsp of the jam into each tart­let.

Al­mond Streusel: In bowl, whisk flour with sugar. Us­ing pas­try blender or 2 knives, cut in but­ter un­til mix­ture is crumbly and holds to­gether in big clumps, us­ing fin­ger­tips to blend if nec­es­sary. Stir in al­monds. Sprin­kle over tartlets.

To fin­ish: Bake on rimmed bak­ing sheet in bot­tom third of 350°F oven un­til pas­try and streusel are light golden and fill­ing is bub­bly, 20 to 25 min­utes. Let cool com­pletely in pan.

PER TART­LET : about 308 cal, 3 g pro, 14 g to­tal fat (7 g sat. fat), 44 g carb (1 g di­etary fi­bre, 25 g sugar), 24 mg chol, 494 mg sodium, 66 mg potas­sium. % RD I: 2% cal­cium, 8% iron, 7% vit A, 5% vit C, 14% fo­late.

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