jam filled mini butter tarts
2 cups all purpose flour
1 ts baking powder
½ TB sea salt
2/3 cup granulated sugar
16 TB butter, room temp
8 oz. cream cheese, room temp
1 and ¼ ts pure vanilla extract
use jam of your choice (peach, raspberry, apricot, etc…)
Cook Notes: I used mini muffin tins and got about 42-48 cookies. If you don’t want to do muffin tins then you could do them as flat cookies making sure to make indentations in the middle of the raw cookie to place the jam.
Keep in mind you want to keep the dough fairly cold. So if after placing dough into tins, you might want to pop it back in the fridge to firm up again; We want these to bake up fairly crisp around the edges.
In a medium bowl, mix the flour, baking powder and salt.
In a large mixing bowl, cream the butter, cream cheese, sugar, and vanilla together until well mixed. Add in half the dry mixture to the wet and mix, then add in the other half and mix again until all combined. Put dough in plastic wrap, cover up well and let sit in fridge at least 6 hours or overnight. I kept mine in for 3 days and it was fine.
Using a mini muffin tin, spray with non-stick cooking spray. Then scoop out a dough ball about 2 inches thick/round, press into muffin tin, making sure to get the edges good. Then using your thumb, gently make a well in the middle to place a dollup of jam. Make sure you don’t leave any open spaces at the bottom or jam will leak out.
Using a small spoon, fill the centers with about a teaspoon or of jam.
Try not to overfill with jam.
If y our kitchen runs hot or it’s the middle of summer, pop these back in the fridge for a few minutes to chill up. We want these to bake up fairly crisp around the edges.
Bake 18-23 minutes or until the edges are golden brown.
I let these cool (about 2 hours) in the muffin tins until they set up enough to be removed.
They will be very soft when they come out of the oven, so don’t try and remove them.
Using the mini muffin tins I got about 42-48 tarts.