1cup(125 g) all purpose flour, plus more for dusting work surface
¼cup(30 g) confectioners’ sugar
½teaspoonalmond extract
Pinchof salt
Filling
½cupstrawberry jam
Instructions
Combine butter, flour, confectioners’ sugar, almond extract and salt until it forms a dough.
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. Reroll dough scraps and cut out mini hearts.
Place the dough rounds into ungreased tartlet pans. Use your fingers to gently press the dough into the bottom and about ½-inch up the sides of the pan. Prick the bottom of the dough with a fork twice.
Place tartlet pans and mini hearts on a baking sheet. Put the baking sheet in the refrigerator while the oven preheats.
Preheat the oven to 350℉.
Remove the baking pan from the refrigerator. Fill each tartlet with 1 1/2 Tablespoons of jam. Spread into a layer. Do not overfill as the jam will bubble up as it bakes. Top with a mini heart and sprinkle with sugar.
Bake at 350℉ for 15 to 20 minutes or until the crust is golden and the jam is bubbly. Cool completely, remove from the pan and serve.
Notes
Jam: If the jam is chunky, add a teaspoon of water and microwave it for 5 to 10 seconds to thin it out a bit.Shortbread: Make sure the dough is cold before going into the oven. About 15 minutes in the refrigerator should be enough time while the oven preheats.Store at room temperature for 3 days or in the refrigerator for up to 5 days.