Scandinavian Raspberry Jam Shortbread Tarts (Hallongrottor)

Indulge in the delightful combination of buttery shortbread and tangy raspberry jam with these Scandinavian Raspberry Jam Shortbread Tarts. These treats, known as “Hallongrottor” in Sweden, meaning “raspberry caves,” are cherished for their simplicity and rich flavor. Perfect for tea time or as a sweet snack, these tarts are both easy to make and irresistibly delicious.

Why You’ll Love This Recipe

• Simple Ingredients: Utilizes pantry staples to create a classic Scandinavian treat.
• Quick Preparation: With straightforward steps, these tarts come together effortlessly.
• Versatile: While traditionally made with raspberry jam, you can experiment with various fillings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup raspberry jam (preferably seedless)
• 2 tablespoons lemon juice (optional, enhances tartness)
• Powdered sugar, for dusting (optional)

Directions

1. Prepare the Shortbread Dough:

   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Mix in the vanilla extract until well combined.
   • In a separate bowl, whisk together the all-purpose flour and salt.
   • Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour until firm.

2. Prepare the Raspberry Filling:

   • In a small saucepan, combine the raspberry jam and lemon juice.
   • Warm over low heat, stirring occasionally, until the mixture is smooth and slightly thinned.
   • Remove from heat and let it cool to room temperature.

3. Assemble the Tarts:

   • Preheat the oven to 350°F (175°C).
   • On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
   • Using a round cutter slightly larger than your tart molds, cut out circles of dough.
   • Gently press each dough circle into the tart molds, ensuring an even thickness along the bottom and sides.
   • Spoon approximately 1 to 2 teaspoons of the raspberry filling into each tart shell.

4. Bake:

   • Place the filled tart molds on a baking sheet.
   • Bake in the preheated oven for 15 to 20 minutes, or until the edges of the shortbread are lightly golden.
   • Remove from the oven and allow the tarts to cool in the molds for about 10 minutes.
   • Carefully transfer the tarts to a wire rack to cool completely.

5. Serve:

   • Once cooled, dust the tarts with powdered sugar if desired.
   • Enjoy these delightful treats with a cup of tea or coffee.

Servings and Timing

• Servings: Approximately 12 tarts
• Preparation Time: 20 minutes (plus 1 hour chilling time)
• Baking Time: 15 to 20 minutes
• Total Time: Approximately 1 hour and 40 minutes

Variations

• Alternative Fillings: Substitute raspberry jam with other fruit preserves such as apricot, blackberry, or strawberry for different flavor profiles.
• Nutty Addition: Sprinkle chopped almonds or hazelnuts over the jam filling before baking to add a delightful crunch.
• Citrus Zest: Incorporate finely grated lemon or orange zest into the shortbread dough for a subtle citrus aroma.

Storage/Reheating

• Storage: Store the cooled tarts in an airtight container at room temperature for up to 3 days.
• Freezing: Place the baked and cooled tarts in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 1 month. Thaw at room temperature before serving.
• Reheating: To enjoy warm tarts, preheat the oven to 300°F (150°C) and warm the tarts on a baking sheet for about 5 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter; however, omit the additional ¼ teaspoon of salt in the recipe to prevent the tarts from becoming too salty.

2. Is it necessary to chill the dough before baking?

Chilling the dough helps to firm it up, making it easier to handle and shape. It also prevents excessive spreading during baking, ensuring the tarts maintain their structure.

3. Can I make the dough ahead of time?

Absolutely! The dough can be prepared and stored in the refrigerator for up to 2 days before baking. If storing longer, consider freezing the dough for up to 1 month. Thaw in the refrigerator before use.

4. What type of jam works best for these tarts?

Seedless raspberry jam is traditional, but any smooth fruit preserve or jam

Scandinavian Raspberry Jam Shortbread Tarts (Hallongrottor)

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Indulge in the delightful combination of buttery shortbread and tangy raspberry jam with these Scandinavian Raspberry Jam Shortbread Tarts. Known as Hallongrottor in Sweden, meaning “raspberry caves,” these classic treats are simple to make and irresistibly delicious. Perfect for afternoon tea or a sweet snack, they bring a taste of Scandinavian tradition to your table.

• Author: Ava
• Prep Time: 20 minutes (plus 1 hour chilling
• Cook Time: 15-20 minutes
• Total Time: ~1 hour 40 minutes
• Yield: 12 tarts
• Category: Dessert
• Method: Baking
• Cuisine: Scandinavian
• Diet: Vegetarian

Ingredients

For the Shortbread Dough:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt

For the Raspberry Filling:

• ¾ cup seedless raspberry jam
• 2 tbsp lemon juice (optional, enhances tartness)

For Garnish (Optional):

• Powdered sugar, for dusting

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Instructions

Prepare the Shortbread Dough:

1. In a large mixing bowl, cream together butter and sugar until light and fluffy.
2. Mix in vanilla extract until well combined.
3. In a separate bowl, whisk together flour and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
5. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.

2. Prepare the Raspberry Filling:

1. In a small saucepan, combine raspberry jam and lemon juice.
2. Warm over low heat, stirring occasionally, until smooth and slightly thinned.
3. Remove from heat and cool to room temperature.

3. Assemble the Tarts:

1. Preheat oven to 350°F (175°C).
2. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
3. Using a round cutter slightly larger than your tart molds, cut out circles of dough.
4. Gently press each dough circle into the tart molds, ensuring an even thickness along the bottom and sides.
5. Spoon 1-2 teaspoons of raspberry filling into each tart shell.

4. Bake:

1. Place filled tart molds on a baking sheet.
2. Bake for 15-20 minutes, or until the edges are lightly golden.
3. Remove from the oven and cool in molds for 10 minutes.
4. Transfer to a wire rack to cool completely.

5. Serve:

1. Once cooled, dust with powdered sugar if desired.
2. Enjoy with a cup of tea or coffee.

Notes

• Alternative Fillings: Swap raspberry jam for apricot, blackberry, or strawberry jam.
• Nutty Addition: Sprinkle chopped almonds or hazelnuts over the jam before baking.
• Citrus Twist: Add lemon or orange zest to the shortbread dough for extra flavor.