Shortbreads of shortcrust pastry with black cherry jam

🍒 Black Cherry Jam Shortbread Tartlets (About 12–14 mini tarts)

✅ Crust Ingredients

• 260 g (2 cups) plain flour
• Pinch of salt
• 175 g unsalted butter, cold
• 85 g caster (superfine) sugar
• 1 large egg yolk

✅ Filling

• ~300 g high-quality black cherry jam
• Optional: pink peppercorns or fresh cherries for garnish

👩‍🍳 Step-by-Step Instructions

1. Make the Dough

• Combine flour, sugar, and salt in a bowl. Rub cold butter in until it resembles coarse crumbs.
• Add egg yolk and gently mix until just coming together. Chill for 20–30 mins .

2. Shape the Tartlets

• Preheat oven to 180 °C (160 °C fan).
• Press dough into mini muffin or tartlet tins (~10 cm). Prick bases with a fork.

3. Blind Bake Shells

• Line with parchment and baking beans. Bake 8–10 mins, then remove beans and bake an extra 5 mins until golden.

4. Bake with Filling

• Spoon 1 level tsp of black cherry jam into each shell. Optionally, crush pink peppercorns on top for a floral kick.
• Bake for 10–15 mins until jam is hot and edges are light golden .

5. Cool & Finish

• Let tartlets cool slightly before transferring to a rack.
• Dust with icing sugar and garnish with fresh cherries if desired