Buzz
Photo: Fred HardyBrown butter elevates every dish with its rich, nutty flavor, especially these holiday delights. The brown butter is used in two stages in this jam tart recipe, first in the dough and then as a finishing touch in the glaze.
The deep flavor of brown butter in the crumbly cookie shell is balanced by the sweet, juicy strawberry jam and a hint of almond. When adding the jam to the centers, don’t hesitate to fill them generously, even above the indentation, as the jam will sink into the cookies while baking.
Be patient while cooling. These cookies are delicate right out of the oven, so be sure to let them cool completely before removing from the pan. The muffin liners make it easy to lift them out once they are ready.
Ingredients List
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2 1/2 cups (5 sticks) unsalted butter
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1/2 cup granulated sugar
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1 Tbsp vanilla extract
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1 tsp almond extract
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2 cups confectioners' sugar
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3 cups all-purpose flour
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1 1/2 cups superfine natural almond flour (like Bob's Red Mill)
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1 cup cornstarch
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2 tsp baking powder
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1 tsp salt
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1 1/2 cups seedless strawberry or apricot jam
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1/2 cup sliced almonds
Instructions
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In a medium saucepan, melt butter over medium heat, stirring frequently, until the butter solids turn golden brown and give off a nutty aroma, 8 to 12 minutes. Pour into a microwave-safe bowl. Set aside 2 cups of brown butter in a large heatproof bowl. Let it cool in the fridge until firm but still soft, about 60 to 90 minutes. Keep the rest of the brown butter at room temperature in the microwave-safe bowl.
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Preheat the oven to 350°F. Line two 12-cup muffin tins with paper liners. Add sugar, vanilla, almond extract, and 1 cup confectioners’ sugar to the chilled brown butter in the large bowl. Beat with an electric mixer on medium speed until smooth and creamy, around 1 minute.
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In a medium bowl, whisk together flour, almond flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the butter mixture while mixing on low speed. Beat until just combined, about 1 to 2 minutes.
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Scoop dough into the muffin liners (about 3 heaping tablespoons per liner), pressing it evenly. Use a 1-tablespoon measuring spoon to create a 1 1/2-inch-wide, 3/4-inch-deep well in each dough portion. If necessary, smooth the edges. Fill the wells with jam (about 1 tablespoon per tart) and top with sliced almonds.
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Bake for 18 to 20 minutes, or until golden and set. Cool completely in the muffin pans on wire racks, about 1 hour. (The jam will sink slightly as it bakes and cools.)
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Microwave the reserved brown butter on high for 15-30 seconds, stirring in between, until melted, 30 seconds to 1 minute. Whisk in 1 teaspoon water and the remaining 1 cup confectioners’ sugar until smooth. Gradually add up to 3 teaspoons of water, 1/2 teaspoon at a time, until you reach the desired consistency. Drizzle the glaze lightly over the cooled tarts using a fork. Store in an airtight container at room temperature for up to 3 days.
Nutritional Information (per serving)
| 361 | Calories |
| 24g | Fat |
| 33g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 361 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 12g | 62% |
| Cholesterol 51mg | 17% |
| Sodium 156mg | 7% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2g | 6% |
| Total Sugars 14g | |
| Protein 4g | 8% |
| Vitamin C 0mg | 0% |
| Calcium 58mg | 4% |
| Iron 1mg | 7% |
| Potassium 96mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
