Strawberry Rhubarb Jam Tarts
This post is sponsored by Bleuberet. All opinions are my own.
Strawberry rhubarb jam tarts are a must-make dessert this Valentine’s Day. Filled with Bleuberet “Bharbie” Jam, these tarts will put a smile on your sweetheart’s face!
Love is in the air and so is the smell of these strawberry rhubarb jam tarts. With Valentine’s Day in sight, I thought it necessary to share a recipe that you can make for your sweetheart.
While cookies and brownies are all well and good, sometimes a more, shall I say, “proper” dessert is appropriate on Valentine’s Day. It’s a nice gesture to go that extra step and make a sophisticated dessert for the one you love.
This year I brought out my tart tins and made jam tarts using Bleuberet’s Strawberry Rhubarb (aka “Bharbie”) Jam.
I’ll admit that I had not made tarts in quite some time so I was eager to make this recipe. I am personally a huge fan of tarts for a few reasons. One, they are not just a dessert (hello, tea time!). Two, tarts are served in a buttery shell and I for one cannot resist that. And three, you can make them individually sized.
When I remembered that I had mini tart tins, my mind immediately jumped to baking jam tarts for Valentine’s Day with a necessary heart-shaped cutout in the center of each tart.
Making these tarts couldn’t be easier. All of the pastry ingredients go in a food processor to make the dough. Then you chill the dough for a short amount of time before cutting it into circles.
While I could have used a circle cookie cutter, I had the last minute idea to cut the dough with the tart tins. The scalloped edges fit perfectly into the tins making for even more presentable jam tarts.
Once the tart tins are lined with the dough, simply fill with a couple tablespoons of Bleuberet strawberry rhubarb jam. Use the extra scraps of dough to make heart-shaped cutouts and place one on top of each tart.
The benefit to baking the jam inside the tarts is that the jam adheres to the tart shell and solidifies slightly (making the tarts easier to serve and eat). It also makes the top of the tarts glassy and smooth when they come out of the oven.
You can serve them as is all shiny and pristine, but my natural instinct is to add more sugar so I went ahead and dusted confectioners’ sugar on top of the tarts. It makes them look all the more irresistible, right?
I’ll be honest, Bleuberet’s strawberry rhubarb jam is really the star of the show here. It’s tangy and sweet making it the perfect filling for a buttery tart shell. And the strawberry rhubarb flavor is a delicious combo if you want to make these tarts once summer rolls around!
But in the meantime, try these jam tarts for Valentine’s Day. Your sweetheart will be impressed!
Strawberry Jam Tartlets
- ½ cup (113 g) unsalted butter, , chilled and cubed
- 1 ½ cup (187 g) flour
- 1 ½ teaspoon sugar
- ½ teaspoon salt
- ¼ cup (60 g) sour cream
- 1 jar Bleuberet "Bharbie" Jam
- ¼ cup (30 g) confectioners' sugar for dusting
- In the work-bowl of a food processor, pulse the butter, salt, sugar, and flour until the mixture reaches a crumb-like texture, about 15 to 20 seconds. Add the sour cream and process until the dough comes together, about 10 seconds.
- Remove dough from food processor and pat the dough together into a ball. Wrap dough with plastic wrap and chill in the fridge for 10 to 15 minutes.
- Preheat oven to 375° F. On a floured surface, roll out the dough until it is no thicker than 1/4-inch. Use a round cookie cutter (or get creative and use the tart pan like I did) and cut circles about 4-inches in diameter.
- Place the dough rounds into ungreased tartlet pans, and push down gently with your fingers so the dough is centered in the well and the dough comes up the sides about 1/2-inch. Prick the bottom of the dough with a fork twice. Fill each tart with two tablespoons of Bleuberet Strawberry Rhubarb “Bharbie” Jam. Spread evenly.
- Re-roll remaining pastry dough and use a cookie cutter to make heart-shaped pastry cutouts. Place in the center of each jam-filled tart.
- Place tart tins on top of a cookie sheet and bake for 18 to 20 minutes, or until the tart shells begin to turn golden.
- Let tarts cool completely. Before serving the tarts, dust with confectioners’ sugar. Tarts will keep in an airtight container for up to 3 days after baking.