Walkers Shortbread Inc.
Mini Preserves Tarts

Mini Preserves Tarts

  • 1 Hour, 10 Minutes
  • 12 People
  • Easy
  • Favorite

Great to set out as little bites while waiting for Thanksgiving dinner or a wonderful addition to the dessert table! In partnership with I Can Cook That.

Get Started Below


  • 1 cup all-purpose flour
  • ¾ cup Walkers Shortbread Rounds crumbs (~7 cookies)
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • 12 tablespoons (1½ 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
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 ¼ inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2½' 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.

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