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Swiss tarts on a Mediterranean plate. Crumbly shortcake with jam , sprinkled with icing sugar.
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Swiss Tarts

Swiss tarts have a shortbread base and a dollop of jam in the middle, but they aren’t overly sweet.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Teatime
Cuisine: British
Servings: 18
Author: Susie@Everyday Cooks

Ingredients

For the tarts:

  • 250 g butter, at room temperature
  • 225 g plain/all-purpose flour
  • 50 g cornflour
  • 100 g icing sugar
  • 1 teaspoon vanilla extract (5ml)

To finish:

  • Apricot jam, or whatever flavour you prefer
  • Icing sugar

Equipment

2 12-hole bun tins
Fairy cake cases
Piping bag
Large star icing nozzle

Instructions

Preparation:

  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Prepare the icing bag: Snip off the end and put the nozzle in so that it fits comfortably. Fold back the open edge so that you have a cuff. That way the mixture doesn't get stuck at the top
  • Put 18 paper cases in the bun tins
    You may need a couple more, so be prepared

For the tarts:

  • Put all the ingredients in a large bowl and beat well until smooth
    Easiest with a hand or stand mixer
  • Spoon the mixture into the icing bag and pipe a circle into each paper case. The mixture won't cover the base of the case, but it will expand as it's cooked
  • Bake in the oven for 20-25 minutes or until a pale golden colour
  • Leave to cool on a wire rack
  • Put a small amount of jam in the centre of each tart. Dust with sifted icing sugar

Notes

Swiss Tarts keep for at least a week in an airtight container. They don't need to be refrigerated.