Swiss Tarts Recipe: Jam-Filled Almond Tartlets at Home

Swiss tarts are small pastry cases filled with jam and finished with a soft, buttery almond topping; recipes and names for little tarts like these vary by region and household. This version balances crisp, lightly sweet pastry with bright fruit and a tender filling, making a batch that works for afternoon tea, dessert, or a make-ahead treat.

Ingredients

Use a standard 12-cup muffin tin, with wells about 2½ inches (6 cm) wide. The quantities below make twelve individual tarts. Choose a thick jam rather than a loose preserve so the filling stays in the pastry instead of running over the edges.

1½ cups (190 g) all-purpose flour, plus a little for rolling
¼ cup (30 g) powdered sugar
¼ teaspoon fine salt
½ cup (113 g) unsalted butter, cold and cut into small cubes
1 large egg yolk (about 18 g)
1–2 tablespoons (15–30 ml) cold water
½ cup (160 g) thick raspberry, apricot, strawberry, or other fruit jam
⅓ cup (75 g) unsalted butter, softened, for the almond topping
⅓ cup (67 g) granulated sugar
1 large egg (about 50 g), at room temperature
¾ cup (75 g) almond flour or finely ground almonds
¼ cup (31 g) all-purpose flour
1 teaspoon finely grated lemon zest
¼ teaspoon almond extract
⅓ cup (30 g) sliced almonds, optional

Instructions

Make the pastry. Whisk the 1½ cups flour, powdered sugar, and salt in a mixing bowl. Add the cold butter and rub it into the dry ingredients with your fingertips, or pulse briefly in a food processor, until the mixture looks like coarse crumbs with a few pea-size pieces of butter. Stir in the egg yolk and 1 tablespoon cold water. Press the mixture together; add the second tablespoon of water a little at a time only if dry crumbs remain. The dough should hold when squeezed without feeling sticky.
Chill the dough. Shape it into a flat disk, wrap it, and refrigerate for 30 minutes. This firming time makes the pastry easier to roll and helps limit shrinkage in the oven. While it chills, set out the topping ingredients and lightly grease the muffin tin.
Heat the oven and shape the shells. Heat the oven to 350°F (175°C). Lightly flour the counter and rolling pin, then roll the chilled dough to about ⅛ inch (3 mm) thick. Cut twelve rounds roughly 3½ inches (9 cm) across, gathering and rerolling scraps as needed. Ease each round into a muffin cup without stretching it, and press gently into the base and sides. Trim any high edges with a small knife.
Blind-bake the pastry. Line each shell with a small piece of parchment and fill with baking weights or dry beans. Bake for 10 minutes. Carefully lift out the parchment and weights, then bake the empty shells for 5 minutes more. They should look set and dry but not deeply browned. If a shell has puffed, press its base gently with the back of a teaspoon while it is still warm.
Mix the almond topping. While the shells bake, beat the softened butter and granulated sugar in a bowl until creamy, about 1–2 minutes by hand or with an electric mixer. Beat in the egg until smooth. Stir in the almond flour, ¼ cup all-purpose flour, lemon zest, and almond extract. Mix just until combined; overmixing can make the topping less tender. It will be a thick, spoonable batter.
Fill and finish the tarts. Spoon about 2 teaspoons of jam into each warm shell, spreading it into an even layer without filling right to the rim. Add about 1 tablespoon of almond topping over the jam and spread it gently to cover most of the surface. Leave a narrow border because the topping rises as it bakes. Scatter sliced almonds over the tops if using.
Bake until set. Return the tin to the oven and bake for about 15 minutes, rotating the tin once if your oven browns unevenly. The almond topping should look puffed and lightly golden, and a toothpick inserted into the topping should come out without wet batter. Because this filling contains egg, check the center of a tart with an instant-read food thermometer; it must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Add a few minutes of baking if needed.
Cool before serving. Leave the tarts in the tin for 10 minutes so the jam and pastry can settle, then loosen the edges carefully with a thin knife and transfer them to a wire rack. Cool for another 10 minutes before serving. The total includes 35 minutes of active preparation, 30 minutes of baking, the 30-minute pastry chill, and 20 minutes of cooling.

Tips

Keep the pastry cold, not wet. Butter that stays in small pieces makes a more tender, crisp shell. If the dough becomes soft or greasy while rolling, return it to the refrigerator for 10 minutes rather than adding lots of extra flour.
Use a thick jam and measure modestly. About 2 teaspoons per shell is enough. Runny jam or an overfilled shell can bubble over and make the tarts difficult to lift from the pan. If your jam is loose, simmer it briefly until thicker, then cool it before using.
Almond flour has a purpose. It gives the topping a moist, delicate crumb and a mild nutty flavor. For a nut-free batch, replace it with ¾ cup (90 g) all-purpose flour and omit the almond extract or use vanilla; the topping will be firmer and more cake-like.
Let the tarts settle before removing them. Hot jam is fluid, and hot pastry can break when lifted. If the edges seem stuck, slide a thin knife around each shell after the initial 10-minute rest instead of pulling on the crust.

Serving Suggestions

Serve the tarts at room temperature, when the pastry is crisp and the jam has set enough to give a clean bite. They are a natural fit for afternoon tea or coffee, and their small size also makes them easy to add to a dessert platter alongside fresh berries, sliced pears, or plain shortbread. For a plated dessert, add a spoonful of lightly whipped cream or vanilla ice cream beside a tart rather than over it, so the almond top stays visible.

For a simple finishing touch, dust the cooled tarts lightly with powdered sugar just before serving. Avoid doing this while they are warm, as the sugar will melt into the surface. If serving a group, arrange the tarts on a flat plate in a single layer; stacking can crack the topping or make the pastry soggy where the jam touches another tart.

Variations

Change the fruit to suit the season or what is open in the refrigerator. Raspberry gives a tart, vivid center; apricot is mellow and fragrant; strawberry is familiar and sweet; and blackcurrant or sour cherry makes a sharper contrast to the almond. A smooth jam gives a neat finish, while seed-filled preserves add texture. Keep the total amount close to ½ cup so the filling does not overflow.

For a citrus note, replace the lemon zest with orange zest, or add a small pinch of cinnamon to the almond topping for an autumn-style version. You can also leave out the almond extract if you prefer a gentler flavor; the ground almonds will still give the topping a nutty character. If you do not have sliced almonds, simply omit them rather than substituting a large quantity of another topping that could prevent the batter from setting evenly.

To make slightly smaller party tarts, use a mini muffin tin and cut smaller pastry rounds, but begin checking them several minutes earlier because the reduced size changes the baking time. Keep the jam and topping proportions modest in each shell, and still check that the egg-containing center reaches 160°F (71°C). For a larger tart, this dough and filling can be adapted to a shallow 9-inch (23 cm) tart pan, though the baking time will need to be adjusted and the center temperature checked before it is considered done.

Storage and Reheating

Cool the tarts completely, then refrigerate them in a covered container within 2 hours of baking. They keep well in the refrigerator for 3–4 days. Separate layers with parchment to protect the almond topping, and avoid sealing them away while warm because trapped steam softens the pastry. The shells are best on the first day, but the filling remains pleasant after chilling.

To restore some crispness, place refrigerated tarts on a baking sheet and warm them in a 300°F (150°C) oven for about 5–8 minutes. Since they contain egg and are leftovers, reheat to 165°F (74°C), checking the center with a food thermometer; small tarts warm quickly, so start checking at the shorter time. Let them cool briefly before eating, as the jam can become very hot. Do not leave warmed tarts at room temperature for more than 2 hours.

For longer storage, freeze fully cooled tarts in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. They keep best for about 2 months for quality. Thaw overnight in the refrigerator, then reheat as above. Freezing may soften the pastry slightly, but warming in the oven is more effective than microwaving for bringing back a little crispness.

Frequently Asked Questions

Are Swiss tarts a traditional Swiss pastry?

The name is used for more than one style of small tart, and recipes differ. This is a practical jam-and-almond version rather than a claim that every Swiss tart follows one fixed formula. If you have encountered another regional or family version, its pastry, fruit filling, or topping may be different.

Can I make the pastry ahead?

Yes. Prepare the dough, wrap it tightly, and refrigerate it for up to 2 days. If it is very firm when you take it out, let it sit at room temperature for a few minutes until it rolls without cracking. You can also freeze the wrapped dough for up to 2 months; thaw it in the refrigerator before rolling.

Why did my pastry shells shrink?

Stretching the dough while pressing it into the muffin cups is a common cause. Stretching leaves tension in the pastry, which pulls it back during baking. Chilling the dough, easing it into each cup without tugging, and using baking weights for the first bake all help the shells hold their shape.

Can I use store-bought pastry?

Yes. A ready-made shortcrust pastry sheet is a convenient substitute; roll or cut it to fit the muffin cups and follow the package guidance for blind-baking, since different products vary in thickness and fat content. Puff pastry is less suitable here: it rises in layers rather than forming the compact, crisp shell this filling needs.

How can I tell when the almond topping is done?

Look for a lightly golden, set surface with no liquid-looking batter in the center. A toothpick is a useful visual check, but because the topping contains egg, the reliable safety check is an instant-read thermometer in the center of a tart: it should read at least 160°F (71°C). If the tops brown before the centers reach that temperature, loosely cover the tin with foil and continue baking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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