Raspberry Jam Tarts

When I made this for my husband he exclaimed "This is extra-special yummy good!" The sweetness of the raspberry jam is balanced perfectly with bits of lemon zest in the buttery crust. It's simple and quick to make.

You can make this recipe in many variations. You can use any flavor jam you like. I chose raspberry because it is red for Valentine's Day.

For the filling, use a fruit-sweetened "fruit spread," rather than one sweetened with sugar. Be careful in your choice and read the label carefully. I've noticed that some "fruit spreads" are now sweetened with sugar. Since jam is one of the main ingredients, using a fruit-sweetened fruit spread is important.

You can also make these in any size and shape. I made a free-form crostata that turned out to be about 6 inches across. Just roll out the dough, transfer to a cookie sheet, spread on the jam, and fold over the edges to hold the jam in. Or, you could put the dough in mini tart shells, or muffin pans. For Valentine's Day, you could even shape your crusts in the form of hearts--either with your hands free-form, or by putting the dough in heart-shaped baking forms. I like to make a single dessert for Valentine's Day that my husband and I can share, rather than two individual portions--it's more romantic that way :-).

3/4 cup flour
1 teaspoon xylitol
1/4 teaspoon lemon zest
5 tablespoons butter
1/8 teaspoon salt
1 1/2 tablespoons ice water
1/2 cup fruit-sweetened raspberry fruit spread
1/4 cup chopped almonds

1. Preheat your oven to 400 degrees F.
2. Mix the flour, xylitol, and lemon peel in a food processor or bowl.
3. Add the butter and pulse or cut with a pastry cutter or two knives until the mixture resembles a coarse meal.
4. Add the salt.
5. Add the water and continue to pulse or mix until the mixture forms clumps.
6. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate until firm, about one hour.
7. Remove the dough from the refrigerator and make whatever shape you like.
8. Fill the crust with raspberry fruit spread and sprinkle chopped almonds over the top.
9. Bake until the crust is golden. Time will depend on size, about 15-30 minutes.
10. Allow to cool before serving. Dust with powdered unrefined cane sugar (sold as "organic" powdered sugar), if you like.