These adorable Scandinavian Raspberry Jam Tarts are mixed up with just one bowl and no mixer needed. No one will know how easy they are as they taste as though they came from a fine, fancy European bake shop!
This Scandinavian Raspberry Jam Tarts recipe is SO easy to put together with just one bowl, no mixer necessary. But, as the little blurb up above says, they taste (and look) like they were flown on a magic carpet from a fine, fancy lagkagehuset (bakery in Denmark). Or a brödbutik (bakery in Sweden). Or a konfektbutikk (bakery in Norway). I think you get the picture... one bite of these fabulous little European-inspired tarts and you'll be over-the-moon smitten!
The ingredient list for these Scandinavian Raspberry Jam Tarts is very similar to those included in many classic shortbread recipes; butter, sugar, flour and vanilla. Where this recipe diverges is with the addition of baking powder which gives the tarts a lighter texture without changing the sweet, buttery flavor. We also sub a portion of the all-purpose flour with almond flour and a scoop of cornstarch. These, combined with a splash of almond extract are the secrets to that fine European flavor you'll discover with the first bite of these heavenly little treats.
Why do we call this Scandinavian Raspberry Jam Tarts recipe ridiculously easy?
Well, there are actually several reasons. The dough comes together quickly with just one bowl and no mixer needed. Then, scoop it up into paper-lined muffin cups and make a small indention in the center (which will later cradle the raspberry jam.)
When the tarts emerge from the oven, reinforce the indention then let them cool.
Give the golden tarts a sprinkle of powdered sugar and the final "ta-da!" is a small spoonful of raspberry jam in the center!
See what I mean, easy! Ridiculously easy! And pretty as a picture!
We actually have a whole collection of these Ridiculously Easy recipes which are super popular with so many people living busy lifestyles. You can read more about our Ridiculously Easy recipe in this post and check out the whole collection here but my super concise definition for this category is, "the recipes that make you (and me) look like a kitchen rock star with minimal effort on your (or my) part."
A perfect pairing!
Although these little tarts could be made with any kind of jam, rapsberry is a fabulous pairing with the sweet almond-flavored tart shell. I like to use our super easy, Raspberry Freezer Jam (you can make it with fresh or frozen berries!). It's a beautiful vibrant color and retains the flavor of fresh berries.
Any time of day!
Although these tarts are called Scandinavian Raspberry Jam Tarts if I want to make them legal for breakfast, I call them Scandinavian Raspberry Jam Tea Cakes. That sounds a bit more proper, don't you think?
Seriously, these sweet little confections are great any time of day. They'd be a beautiful offering for a brunch with family or friends. They also are a lovely morning or afternoon snack to have with a cup of coffee or tea. They'd make a fabulous treat to take to work as you'd be sure to make some fast friends. And if you serve them for dessert, just make sure to make plenty as they will disappear faster than you can say "Scandinavian Raspberry Jam Tarts"!
Wish we sit together, sip tea, chat and nibble on Scandinavian Raspberry Jam Tarts... but since that's probably not going to happen, make a batch yourself, invite a friend or two and enjoy a morning, afternoon or evening sweet treat!
Café Tips for making these Scandinavian Raspberry Jam Tarts
- This recipe calls for almond flour. Note that there is a difference between almond flour and almond meal. Almond flour is finely-ground, blanched (no skins) almonds. Almond meal is ground almonds (with skins) and is much coarser than almond flour. These tarts will not be as delicately textured or as pretty if you use almond meal.
- Almond flour can be kind of pricy if you purchase it at your local grocery store. I find it's much more reasonable at big-box stores like Sam's Club and Costo. The online price is also reasonable.
- You'll need a regular 12-cup muffin pan for this recipe. I really like this OXO Good Grip Muffin Pan. I've had mine for several years, use it frequently and it still looks new.
- You'll need to divide this dough into 12 fairly even portions. You may be great at eyeballing equal portions. Me, not so much - in fact, I'm horrible at it. So I use my handy little kitchen scale to help me. I weigh the total amount of dough and then divide it by 12. Next, I scoop up the portions, knowing exactly how much each should weigh. You can roll the dough portions into balls at this point, if desired, but I just press them into my retractable ice cream scooper and drop them into my muffin pan.
- Cornstarch is one of the ingredients in this recipe. You might be wondering why. I think cornstarch is a magical ingredient in many baked goods. I've discovered it not only works to reduce spreading, but it also helps create a crumbly, chewy and tender texture. I use cornstarch in many of my shortbread recipes and sometimes in scone recipes.
- I like to bake these Scandinavian Raspberry Jam Tarts in plain white cupcake papers and then slip them into a colorful cupcake paper when serving for a pretty presentation.
Thought for the day:
Let us then, with confidence,
draw near to the throne of grace,
that we may receive mercy
and find grace to help in times of need.
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
- 1 cup very soft butter
- 1 cup powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup almond flour not almond meal
- ¼ cup corn starch
- 1½ cups all-purpose flour
- 6 tablespoons raspberry jam
- powdered sugar for dusting
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a sheet pan with foil with foil extending over the edges of the pan. Set both pans aside.
Combine the butter and powdered sugar in a medium-large bowl. Stir until creamy and smooth. Add the vanilla and almond extracts and mix until incorporated then add the baking powder and salt and stir again.
Add the almond flour and cornstarch. Stir until no dry particles remain. Add the flour and stir, scraping the sides and bottom of the bowl until all of the flour is incorporated and the dough comes together. It will be a fairly stiff dough.
Divide the dough into 12 approximately even portions. I like to use a scale for this but you can also eyeball it. Using a retractable ice cream scooper, drop each portion into one of the prepared muffin cups. If you don’t have a scooper, you can roll each portion into a ball and drop them into the prepared pan with the liners.
Using a teaspoon or the bottom of your scooper (or any kitchen tool that has an end that’s about an inch in diameter) press indentations in the center of each dough ball. These will be reinforced after baking so don’t worry about getting them perfect at this point.
Place the muffin pan on the foil-lined sheet pan and transfer to the oven. Bake for 18-22 minutes or until the tarts are a light golden brown. If the sides of the tarts seem to be getting too brown before the tops brown, bring the foil up around the edges of the muffin pan.
Remove the tarts from the oven and reinforce the indentations that you made before baking. Allow the tarts to cool in the pan for 15 minutes then remove them to a cooling rack.
When completely cool, sprinkle the tart shells with powdered sugar then fill the indentations with raspberry jam. I use about 1½ teaspoons of jam per tart. If not serving within a few hours, wait until before serving to add the jam.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.