This post is sponsored by Tenderflake.
It’s the most wonderful time of year! Or, at least it’s supposed to be… Is anyone else stressing out right now?
I’ve finished my Christmas shopping, but my tree isn’t decorated and I haven’t written a single card yet. I keep saying that I’m planning to take time off, but right now it doesn’t look like it’s going to happen anytime soon. My to-do list keeps getting longer!
To top it all off, I’ve been hearing that one of the companies that I work for may lay-off a ton of people in the new year, so that’s kicking around in the back of my mind too.
If you’re feeling the same way right now, this recipe for jam tarts is for you.
Jam tarts are super simple to put together – especially if you use Tenderflake tart shells. Literally, all you have to do is bake the shells, let them cool, fill them with jam and stick them in the fridge until you’re ready to serve. You can use any jams that you like, but I went with a classic lemon and strawberry jam combination.
Actually, you’re supposed to use lemon curd with a berry jam, but I could not find pre-made lemon curd anywhere. I went to four grocery stores and no one had it! And I know it does exist because we had bought some for my mom’s tea party a couple of years ago.
So I ended up using a lemon preserve, and that worked out just fine.
If you want to see layers in your tarts, I recommend spreading the strawberry jam and then sticking the tarts in the fridge to chill for about 10 minutes. Then carefully add the lemon layer and stick it back in the fridge. Keeping the tarts cold helps prevent the jams from blending into each other.
If you’re really strapped for time though, you can just spoon each layer on one after the other, and if it looks messy just cover the whole top with whipped cream. Nobody needs to know what happened!
Jam tarts are meant to be stress-free, so don’t worry about making it perfect. It’s going to taste great no matter what you do! I like to buy canned whipped cream for these kind of desserts, because they come with a star-tip that makes it easy to decorate with. But you could easily spoon whipped cream or a whipped-cream substitute on top and call it a day.
Lemon Strawberry Jam Tarts
- 1 package of Tenderflake Tart Shells (12 shell pack), , thawed
- 1 bottle Strawberry Jam
- 1 bottle Lemon Curd, , or any lemon jam/preserve you can find
- 1 can whipped cream
- lemon zest to decorate, , if desired
- Preheat oven to 375°F.
- Place the tart shells on a tray and bake according to package instructions.
- Allow the tarts to cool completely, leaving them on the baking tray.
- Once tart shells are completely cool, fill each one with 1 teaspoon of strawberry jam and spread it into an even layer.
- Place the tray in the fridge for 5-10 minutes.
- Remove the tart shells from the fridge and fill each one with 2 teaspoons of lemon curd or preserve and spread into an even layer on top of the strawberry jam.
- Put the entire tray back in the fridge until you are ready to serve them.
- At the last minute, decorate the tops of the tarts with the whipped cream. Top with a little bit of lemon zest, if desired.
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Please note that these nutritional values are only an estimate, and have been generated from a database using generic products.
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For more yummy recipes using Tenderflake pastry visit Tenderflake.ca, or check them out on Pinterest. You can also enter to win a shopping spree from Tenderflake and The Marilyn Dennis show here: Marilyn.ca/tenderflake (closes Jan. 8, 2015).
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This post is sponsored by Tenderflake.
This brand provides financial support that helps me to create new content for this blog.
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