Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 1 egg (s)
• 70 g butter, cold, in pieces
• 80 g powdered suar

For the filling:

• 12 teaspoon, heaped jam (e.g. strawberry jam)

For the second dough:

• 1 egg (s)
• 60 g butter, soft
• 60 g flour
• 50 grams sugar
• 1 packet vanilla sugar
• 1 teaspoon Baking powder
• 1 tablespoon, leveled cocoa powder (not a must)

For the cast:

• some powdered sugar
• 2 teaspoons lemon juice (alternatively water)

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Instructions

1. Grease the wells of a muffin tray (12 mm) and dust with flour.
2. Put the ingredients for the shortcrust pastry in a bowl and knead briefly with your hands to form a smooth dough. Divide this into 12 portions and place one of them flat in a recess and press it down to the top with lightly floured hands.
3. Put a teaspoon of jam in the middle and smooth it out with the back of the spoon.
4. For the batter, mix all ingredients with the hand mixer to form a smooth dough. Spread evenly on the jam with two teaspoons. The batter rises nicely during baking, so don`t be surprised if the batter looks like little in terms of quantity.
5. Bake the tartlets at 180 ° C for 20-25 minutes on the middle to lower rack. After baking, let it cool down for 5 minutes, then remove it from the mold and let it cool down on a wire rack.
6. For the topping, mix lemon juice or water with enough powdered sugar until you have a whitish, thick paste. Put half a teaspoon of icing on each tartlet.