Get Inspired
Is it a day today you can spare some time for yourself? Good! The right time to try and make these tiny cakes. If it’s summertime, you need to be careful when handling this shortbread, don’t touch it too long and leave it in the fridge for some time before using it.
There are lots of shortbread recipes but this is the one for these tartlets.
125 gr flour
60 gr butter
50 gr icing sugar
a pinch of salt
1 egg
Homemade apricot jam
Mix flour with butter, icing sugar, salt and egg. Knead for 5 minutes to make a soft dough.
Leave dough for at least 1/2 hour in the fridge.
Roll to 1 cm thickness. Cut dough into 8/10 cm circles (use a glass if you don’t have a round cutter).
Gently press circles in muffin pans. or paper baking cups.
Heat the jam until it is slightly runny, then put two teaspoons into each circle. Press down edges.
Roll out remaining dough and cut into strips about 8 cm long and 0,5 cm wide. Put strips onto tartlets to look like a grid.
Preheat oven to 180° C. Bake 10/15 minutes until lightly browned. Cool to room temperature..
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