• unsalted butter
  • vanilla extract (or lemon peel)
  • powdered sugar
  • self-rising flour
  • cornflour
  • jam

I fell in love with these tartlets at first sight, and then I read the description  Delia Smith made about them  here

“The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth”.

I had to try them, and I have to tell you, my opinion is just the same!

Viennese Tartlets blog

Viennese Tartlets


  • Yield: 12 tartlets
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 50 mins



  1. Pre-heat the oven to 180°C (356° F).
  2. Start off by beating the butter, icing sugar and vanilla extract together with a wooden spoon until very soft and creamy and then stir in the sieved flour and cornflour to form a soft paste.
  3. Then divide the mixture between the paper cases. Using the back of a teaspoon dipped briefly in water, make a space in the centre of each one to about two thirds of the way down (so that you end up with a deep tartlet case).
  4. Bake the cakes near the centre of the oven for 20 minutes until golden brown – they will still be just slightly soft in the centre but don’t worry about that.
  5. Cool in the tins for 15 minutes, leaving them in their paper cases.
  6. Now fill the centre of each tartlet with jam and leave to finish cooling.
  7. Just before serving sift a light dusting of icing sugar over the top of each one. It doesn’t matter if the icing sugar obscures the jam – it will soon be absorbed so you’ll end up with delicious little red blobs in the centre.
  8. Store in an airtight tin.

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