Individual Blackberry Jam and Almond Tarts

Individual Blackberry Jam and Almond Tarts

Ingredients

• For the Tart Dough
• 1 egg yolk
• 1 tablespoon heavy cream
• 1/2 tsp. almond extract
• 1 1/4 cups all-purpose flour
• 2/3 cups powdered sugar
• 1/4 tsp. salt
• 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled

• For the Filling
• About 2 cups Stonewall Kitchen Seedless Blackberry Jam
• 6 tablespoons sliced almonds

Instructions

1. Make the dough. In a small bowl, whisk together the egg yolk, heavy cream and almond extract. Set aside. In the bowl of your food processor with the blade attachment, pulse together the flour, powdered sugar and salt. Add the butter and pulse 10-12 times. Then add the egg mixture and process until the dough comes together and starts to form a ball around the blade attachment. Remove the dough from the food processor and form it into a disk. Wrap it tightly in plastic wrap and refrigerate it for at least 1 hour or up to two days.
2. Place your individual tart pans with removable bottoms (mine are 4 1/2-inches in diameter) on a rimmed baking sheet and set aside. Remove the dough disk from your refrigerator and let it sit at room temperature for about 10 minutes. Lay a large piece of parchment paper down on your countertop and sprinkle some flour on top. Then roll the dough out onto your floured parchment paper into a circle approximately 12- to 13-inches in diameter. Using a knife, cut out circles that are approximately 1-inch larger than the diameter of your pans (you can arrange the tart pans on top of the dough as a guide). You won’t be able to cut out all 6 rounds at once. Re-roll the dough scraps and continue cutting out rounds until you’ve got 6 rounds.
3. Transfer the dough rounds to your individual tart pans. Using your fingers, press the dough into the bottom and sides of the pans. Run your rolling pin over top of the tart pans to remove any excess dough. If the dough has torn in any spots or appears thin, use a little of the excess dough to patch/reinforce it. Transfer the tart pans to your refrigerator (keeping them on the baking sheet) to chill for 30-60 minutes.
4. Re-roll the dough scraps and cut out shapes using small cookie cutters. Place the cut-outs on a parchment paper lined baking sheet or plate and place in your refrigerator to chill.
5. Pre-heat your oven to 375 degrees.
6. Assemble the tarts. Remove the tart pans from your refrigerator. Stir the blackberry jam to loosen it slightly. Then spoon about 1/3 cup of the jam into each of the tarts, spreading it out evenly. The tarts should be approximately three-quarters full. Don’t overfill them, or the filling will bubble over as it cooks. Arrange the cut-outs on top of the jam layer. Then sprinkle each tart with 1 tablespoon of the sliced almonds.
7. Transfer the tarts on their baking sheet to your pre-heated oven. Bake for about 25 minutes, or until the filling is bubbling and the crust has started to brown in a few places. Remove from the oven and set aside to cool.
8. Allow the tarts to cool completely before removing the outer ring and serving.
9. Leftovers can be wrapped and stored in your refrigerator for 3-4 days.