This month, Walkers Shortbread sent us a little surprise with our monthly shipment for the Walkers Ambassador Program: Fig and Golden Plum Mirabelle preserves from Bonne Maman! I was so excited to use them in a recipe and immediately wanted to make mini preserves tarts. I incorporated some of the shortbread into the crust for a boost of flavor. (I used Martha Stewart’s recipe as a base and made some changes)
These mini preserves tarts would be great to set out as little bites for guests while waiting for Thanksgiving dinner to be prepared, or would be a wonderful addition to the dessert table! You could make it with any type of preserves or jams you wanted: Bonne Maman has almost 20 different options that would all make for a yummy dessert.
In addition to these yummy tarts, I have two other recipes that would be great Thanksgiving desserts that use Walkers Shortbread:
Walkers Shortbread is offering I Can Cook That readers an exclusive promotion, running from Monday, October 28 through Monday, November 4: 20% off your entire purchase at www.walkersus.com (excluding sales items) with the code ICCTFALL. So stock up for all your Thanksgiving needs!
Ingredients:
- 1 cup all-purpose flour
- 3/4 cup Walker Shortbread Rounds crumbs (~7 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 tablespoons Bonne Maman preserves (I used 1 tablespoon fig and 1 tablespoon golden plum)
- 1 tablespoon heavy cream
To make the mini preserves tarts, preheat your oven to 350 degrees. Using a food processor, blend the shortbreads until they resemble a fine crumb.
Add the flour, sugar, salt and cinnamon and process for 10 seconds.
Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
Combine 1 egg yolk with 3 tablespoons ice water and 1 teaspoon almond extract.
Add to flour mixture and process until the dough comes together, about 10 seconds. Wrap in plastic wrap and chill for 30 minutes.
Lightly dust a work surface with flour; roll out dough to just thinner than 1/4 inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2 1/2″ round biscuit cutter)
Use a fork to press down the dough around the edges of each mini cupcake tin. Fill each with 1 teaspoon preserves.
Lightly brush exposed dough with heavy cream. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Let cool completely before serving.
These are perfect little bites! The crust is light and fluffy and help highlight the delicious sweetness of the preserves.
You get a hint of the almond extract which is a great complement to fig and plum. If you don’t have almond extract you can sub in some vanilla extract.
- 1 cup all-purpose flour
- 3/4 cup Walkers Shortbread Rounds crumbs (~7 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 tablespoons Bonne Maman preserves (I used 1 tablespoon fig and 1 tablespoon golden plum)
- 1 tablespoon heavy cream
- Preheat your oven to 350 degrees.
- Using a food processor, blend the shortbreads until they resemble a fine crumb.
- Add the flour, sugar, salt and cinnamon and process for 10 seconds.
- Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine 1 egg yolk with 3 tablespoons ice water and 1 teaspoon almond extract.
- Add to flour mixture and process until the dough comes together, about 10 seconds. Wrap in plastic wrap and chill for 30 minutes.
- Lightly dust a work surface with flour; roll out dough to just thinner than 1/4 inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2 1/2″ round biscuit cutter)
- Use a fork to press down the dough around the edges of each mini cupcake tin. Fill each with 1 teaspoon preserves.
- Lightly brush exposed dough with heavy cream. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Let cool completely before serving.