Martha Stewart Vienna Tarts Recipe

This melt-in-your-mouth Martha Stewart Vienna Tarts Recipe is made with a tender cream cheese pastry and sweet apricot preserves, ready in under two hours. The golden dough folds over the bubbling fruit filling to create an elegant, envelope-style cookie that balances richness with tartness. I make these every December because the simple dough is incredibly forgiving and always impresses.

Why This Classic Works

The genius of this recipe lies in the dough, which contains no sugar. Because the sweetness comes entirely from the fruit preserves and the final dusting of powdered sugar, these tarts are never cloying. The high ratio of fat to flour—thanks to both butter and cream cheese—ensures a texture that is more like a flaky pie crust than a dense cookie.

My first attempt at these taught me a crucial lesson about temperature. If you skip the chilling step, the high-fat dough becomes sticky and impossible to shape. Patience is key here; keeping the dough cold guarantees those beautiful, crisp layers once they hit the hot oven.

Martha Stewart Vienna Tarts Recipe Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup apricot or raspberry preserves
• 1/2 cup finely chopped walnuts (optional)
• 1/4 cup confectioners’ sugar, for dusting

How To Make Martha Stewart Vienna Tarts Recipe

1. Make the Dough: In a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
2. Add Dry Ingredients: Reduce the mixer speed to low and gradually add the flour and salt. Mix just until the dough comes together; do not overmix or the pastry will become tough.
3. Chill: Divide the dough into two equal disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) until firm enough to roll.
4. Roll and Cut: Preheat your oven to 375°F. On a generously floured surface, roll one disk of dough out to a 1/8-inch thickness. Using a ruler and knife or a pastry wheel, cut the dough into 2.5-inch squares.
5. Fill and Fold: Place about 1/2 teaspoon of preserves in the center of each square and sprinkle with a pinch of walnuts if using. Fold two opposite corners into the center, overlapping them slightly, and press gently to seal.
6. Bake: Arrange the tarts on parchment-lined baking sheets, spaced 1 inch apart. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
7. Cool and Dust: Let the tarts cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cool, dust generously with confectioners’ sugar.

Recipe Tips

• Keep it Cold: If the dough starts getting soft while you are working, slide the baking sheet into the fridge for 10 minutes before baking. This prevents the tarts from losing their shape in the oven.
• Don’t Overfill: It is tempting to add more jam, but too much filling will bubble over and burn on the baking sheet. A half-teaspoon is truly enough.
• Seal Tightly: Press the overlapping corners firmly. For extra security, you can dab a tiny bit of water or egg wash on the bottom corner before folding the top one over it.

What To Serve With Vienna Tarts

These delicate pastries pair beautifully with strong, unsweetened beverages that cut through the richness of the cream cheese dough. Serve them alongside a dark roast coffee or a cup of Earl Grey tea for an afternoon treat. For a holiday dessert spread, they sit nicely next to darker chocolate items, offering a bright, fruity contrast.

How To Store

Store these tarts in an airtight container at room temperature for up to 3 days, separating layers with wax paper to protect the sugar coating. For longer storage, freeze the baked (undusted) tarts for up to a month, then thaw and dust with sugar before serving.

FAQs

Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 2 days before rolling. You can also freeze the dough disks for up to a month; just thaw them in the fridge overnight before using.

Why did my tarts open up while baking?
This usually happens if the dough became too warm or the corners weren’t pressed firmly enough. Chilling the formed tarts for 15 minutes before baking helps set the shape.

Can I use different fillings?
Absolutely. While apricot is traditional, raspberry, strawberry, or even fig preserves work wonderfully. Just avoid very watery jams, as they tend to leak more during baking.

Nutrition

• Calories: 95
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 45mg
• Total Carbohydrate: 8g
• Protein: 1g

Try More Recipes:

• Martha Stewart 5 Minute Fudge Recipe
• Martha Stewart Ice Box Cake Recipe
• Martha Stewart 5 Ingredient Blueberry Crisp Recipe