Partridgeberry Tarts
Small pastry tarts filled with tart partridgeberry jam, a staple on Newfoundland dessert trays at Christmas.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Tart tins or muffin tin
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 8 g
- carbs
- 24 g
- protein
- 2 g
- calories
- 180
Instructions
- 1
Rub the butter into the flour and salt until it resembles coarse crumbs.
- 2
Add cold water a little at a time, mixing just until the dough comes together, then chill for 20 minutes.
- 3
Roll the pastry thin and cut rounds to fit a tart tin or muffin cups.
- 4
Line the tins with pastry and spoon a generous teaspoon of partridgeberry jam into each shell.
- 5
Top with a small pastry lattice or lid if desired, or leave open-faced.
- 6
Bake at 200°C for 15-20 minutes until the pastry is golden.
- 7
Cool in the tin for 10 minutes before turning out.
Chef's tips
Chill the dough well before rolling so the tarts hold their shape and do not shrink in the oven.
Ingredient substitutions
- partridgeberry jam → cranberry or lingonberry jam
Storage
Keeps 4 days in an airtight tin at room temperature.
Reheating
Best at room temperature; warm briefly in a low oven if desired.
Common mistakes to avoid
- •Overfilling the shells so jam boils over
- •Rolling the pastry too thick, leaving it undercooked in the centre
Serving suggestions
Cooked Partridgeberry Tarts?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
