Made with a cream cheese pastry, these delicate tarts are filled with raspberry jam.
1/2 cup butter
4 ounces cream cheese
1 tablespoon maple syrup
1 teaspoon lemon juice
1 cup all-purpose flour
2 cups raspberry jam
- In a medium saucepan over medium heat, melt butter. Blend in cream cheese, maple syrup, and lemon juice until creamy and smooth. Add flour and combine until the dough is smooth. Wrap in plastic wrap and chill overnight.
- Roll the dough to 1/4-inch thickness then cut into 3-inch rounds. Make an indentation in the center of each round. Spoon raspberry jam (or any other flavor), into each indentation. Fold in half and pinch to seal. Transfer to an on oiled cookie sheet.
- Bake in a preheated 450°F (230°C) oven for 15 minutes or until the crust is golden brown. Remove from oven. Cool in cookie sheet for one minute. Transfer to wire racks to finish cooling.
Makes 8 individual tarts.