Mini Raspberry Tartlets


These lovely treats can be made up to 4 days in advance though store in an airtight container.

Preparation time: 35 minutes

Cooking time: 25 minutes

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Serves: 6 people

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  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the flour, icing sugar and butter in a bowl and combine together until it resembles fine bread crumbs.
  3. Add the egg yolk and process until dough just comes together.
  4. Turn the dough onto a lightly floured surface and knead until smooth.
  5. Wrap in cling film and place in the fridge until ready to use.
  6. In a small saucepan heat the jam over a medium heat until dissolved.
  7. Add in the whole raspberries and stir until the raspberries are slightly broken down.
  8. Roll out the pastry until 3 mm thick.
  9. Use a 6.5cm diameter round pastry cutter to cut 22 discs from the pastry.
  10. Line the muffin tray with the pastry discs and prick the base with a fork.
  11. Roll out the remaining pastry and using a 5 cm diameter star-shaped cutter to cut 22 stars.
  12. Spoon jam mixture among pastry cases.
  13. Top with stars and sprinkle with caster sugar.
  14. Bake for 20-25 mins or until golden.
  15. Allow to cool.
  16. Dust with icing sugar to serve.

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