Disclosure: Thank you Stonewall Kitchen for sponsoring this post! I am grateful for the opportunity to work with companies and brands that I love and trust. Their support helps keep my kitchen afloat! All opinions are my own.
I love each and every recipe here on Floating Kitchen. I would never post a recipe that I didn’t love. But there are certain recipes that, for whatever reason, capture my heart more than others.
I’m feeling particularly smitten with these Individual Blackberry Jam and Almond Tarts. Maybe more so than any other dessert recipe I’ve posted in the recent months. Their fun size and adorably decorated tops is enough to make me swoon. And the fact that they are as delicious on day 1 as they are on day 4 is note-able as well.
But I think it’s the way in which the sweet, fruity filling pairs so perfectly with the buttery, shortbread crust that has me totally turning into a lovesick 16 year old girl.
I just want to write “Individual Blackberry Jam and Almond Tarts” in loopy cursive all over my notebook and draw tons of obnoxious big puffy hearts.
Is that weird? I think it might be weird.
I’m partnering with my friends at Stonewall Kitchen today to bring you this recipe, which uses their brand spanking new Seedless Blackberry Jam. If you like blackberries, but don’t necessary love picking seeds out of your teeth, then you’re going to fall in love with this jam. I’ve been stirring it into my morning yogurt and making an unsettling number of peanut butter and blackberry jam sandwiches. I’m obsessed.
These Individual Blackberry Jam and Almond Tarts have a secret: despite their impressive look, they are CRAZY easy to make. Trust me. The dough comes together in the food processor. And the filling is a whopping two ingredients. AND you can make them in advance. Like a whole day or two (or three!) in advance.
Because I was aiming for maximal cuteness factor, I went with my individual tart pans (mine are 4 1/2-inches in diameter). But you could certainly make this recipe in a single large tart pan. You should have enough dough to cover a 10- or 11-inch pan. And if necessary, adjust the filling amount so the level reaches about three-quarters of the way up the sides of the pan.
Tart dough barely adapted from my Chocolate-Swirled Pumpkin Tart