Ingredients
Scale
1 cup butter, softened to room temperature
¼ cup granulated sugar
⅓ cup icing sugar
1 tsp. Vanilla extract
1 tsp. Almond extract
2 ¼ cups flour
¼ tsp. salt
¾ cup of your favourite jam or jelly. These are amazing with homemade sour cherry jam!
Instructions
- Preheat your oven to 350 degrees. Generously spray a 24 mini muffin pan with baking spray. These can be a little finicky to remove from the pan, but they’re so worth it!
- In a large mixing bowl, with a handheld mixer, cream the softened butter, sugars and extracts together for 2 minutes.
- Add in the flour and salt and mix just until crumbly, and the pieces are the size of small peas. Do not overmix, as it will toughen the dough.
- Set aside 1 cup for the crumbles.
- Spoon about 2-3 Tbsp. of the dough into the well-greased mini muffin tins, until it’s almost level with the top. If you have a medium-sized cookie scoop, that’s the perfect amount! Press into the bottom and up the sides, making a small well. I have a small cup that perfectly fits the bottom of the muffin tins, so I lightly flour the bottom and use that to press down the crumbs.
- Spoon ½ to 1 Tbsp. jam on top of the dough. Avoid the temptation to add too much jam, as it will overflow the edge and stick onto the muffin tin, making it harder to remove the tarts from the pan.
- Sprinkle the remaining crumbs over the top. You may discard a bit of extra crumb dough.
- Bake for 18-22 minutes, or until the jam begins to bubble and they are a light golden brown.
- Remove from the oven and allow to cool completely. Run a small, sharp knife around the edges of each tart and gently pop it out of the pan. Be patient! You’ll likely have a few that crumble a bit, but they still taste delicious.
Notes
You can make these in a regular-sized muffin tin, but I suggest using a small paper liner, as it will be too difficult to remove them otherwise. For a regular-sized muffin tin, use ¼ cup of dough for the bottom and bake for a few extra minutes.