Raspberry Tartlets

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!

Course Dessert

Cuisine American

Keyword Raspberry Tartlets, Raspberry Tartlets Recipe

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 291kcal

Author Brandie @ The Country Cook

Ingredients

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

Instructions

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.

Notes

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.

Nutrition