A hybrid between a shortbread cookie and a jam-filled pastry, these Raspberry Tartlets don’t require many ingredients are are a delightful handheld treat!
A SINGLE SERVING RASPBERRY RECIPE
Have you ever tried a tartlet? These Raspberry Tartlets are sort of like cookies with more depth. With a slightly crumbly shortbread-like crust and raspberry, you get so much flavor and texture in each and every bite. These are made in a jumbo muffin pan, instead of trying to find mini tart pans (which most folks rarely use), which makes it so much easier! If you enjoy those Raspberry Tartlets from Costco, then you are going to love these since they are a million times better!
FREQUENTLY ASKED QUESTIONS:
This is a more of a crumbly dough (like a shortbread). If you grab some with your hands and it sticks together then it is ready.
Yes! The possibilities for this are endless so they are great for any season! We chose raspberry for this recipe but you can use, grape, apricot, blackberry, strawberry, fig, etc. You can also use preserves or jelly if you want.
No, you can omit the almond altogether if you do not like it. I would add just a little bit more of the vanilla to make up for the flavoring.
While you can use your fingers, we like to use the bottom of a jar or measuring cup to really get it nice and flat and pressed in there.
Yes, if you do not own a jumbo muffin tin then a regular sized muffin pan will work. This should yield about 18 tartlets. You will want to cut your baking time down to 15-18 minutes.
Yes, this is highly recommended. This helps them set up completely.
These can be stored in an airtight container at room temperature where they will keep for up to 1 week. They can also be frozen. I suggest layering between wax paper in a freezer container. They will keep for up to 3 months in the freezer. To defrost, remove from the freezer onto the countertop until thawed.
INGREDIENTS NEEDED FOR RASPBERRY TARTLETS: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- granulated sugar
- powdered sugar
- vanilla extract
- almond extract
- all-purpose flour
- kosher salt
- seedless raspberry jam
HOW TO MAKE RASPBERRY TARTLETS:
Preheat the oven to 350℉. Spray a jumbo muffin tin with nonstick baking spray (like Baker’s Joy). Set aside. Cream butter, sugars, and extracts together for 1- 2 minutes. Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough. Scoop about ¼ cup of the dough into each muffin well. Press into the bottom and up the sides a little, forming a well.
Spoon ½-1 Tablespoon of raspberry jam into the center of each tartlet.
Sprinkle each tartlet with 1 heaping Tablespoon of crumble topping.
Bake for 18-22 minutes or until lightly browned.
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
WANT MORE DELICIOUS RECIPES?
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
- Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells. Set aside.
- Cream butter, sugars, and extractS together for 1- 2 minutes.
- Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a well.
- Spoon ½-1 Tablespoon of raspberry jam into the center of each tartlet.
- Sprinkle each tartlet with 1 heaping Tablespoon of crumble topping.
- Bake for 18-22 minutes or until lightly browned.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
- You can use any jam that you’d like for these.
- These can be made in a regular muffin tin, see above on how to do that.
- These can be frozen, see tips above on how to freeze.
- Make sure that these cool completely in pan before removing.
- The almond extract is optional and can be omitted.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I loved these tartlets. I made them in a mini tartlet pan, and they were just the right size for little bites. The dough was easy to use, but it was a little soft to crumble bits on top of the tartlets, especially since they were mini tartlets, so I added just a bit more flour to a small amount of dough and it worked perfectly. I used about one teaspoon of jam, some raspberry and some boisenberry.
Ever try using a mini muffin pan. Wondering how much cook time to reduce.
I haven’t. It should work but you’d definitely have to play with the bake time 🙂
can you use muffin liners?
I suppose you could. I’ve just never tested it that way
They tasted great, but not sure if there was a separate recipe for crumble. The shortbread crust does not crumble enough for a topping.
Hi Lynda, I’m so glad you thought they tasted great! There isn’t a separate crumble recipe. The shortbread cookie crust just adds a little extra texture to the top but it’s not a crumble. Since you like the recipe, you could perhaps make a separate crumble to put on top if you like a crunchier topping. That would definitely work! 🙂