Delicate and buttery, these raspberry jam butter tarts combine a tender shortcrust shell with a vibrant and tangy-sweet raspberry filling. They’re simple yet elegant, perfect for tea time, festive gatherings, or homemade gifting. Each tart offers a delightful bite-sized balance of rich pastry and fruity brightness.
Why You’ll Love This Recipe
These raspberry jam butter tarts are a nostalgic treat with a refined twist. The rich, crumbly pastry pairs beautifully with the sweet and slightly tart raspberry jam. They are easy to make, require minimal ingredients, and are ideal for make-ahead preparation. Whether you’re hosting an afternoon tea or preparing holiday platters, these tarts will surely be a hit.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tart shells:
- all-purpose flour
- unsalted butter, cold and cubed
- salt
- powdered sugar
- egg yolk
- cold water
For the filling:
- raspberry jam (with seeds or seedless)
- lemon juice (optional, for brightness)
directions
- In a food processor, combine flour, powdered sugar, and salt.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Pulse just until the dough begins to come together. Add more water, 1 teaspoon at a time, if needed.
- Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough and cut circles to fit mini tart pans or a mini muffin tin.
- Press the dough circles into the pans and prick the bottoms lightly with a fork.
- Bake the tart shells for 10 minutes.
- While shells bake, warm the raspberry jam and lemon juice (if using) over low heat until spreadable.
- Remove tart shells from the oven and spoon about 1 teaspoon of the jam mixture into each shell.
- Return to the oven and bake for another 8–10 minutes, or until the edges are golden and the jam is bubbling.
- Allow the tarts to cool completely before removing from the pans and serving.
Servings and timing
Servings: Approximately 18 mini tarts
Prep time: 20 minutes
Chill time: 30 minutes
Cook time: 18–20 minutes
Total time: Approximately 1 hour 10 minutes
Variations
- Mixed Berry Filling: Use a blend of raspberry, blueberry, and strawberry jam for a more complex flavor.
- Nutty Crust: Add 2 tablespoons of finely ground almonds or hazelnuts to the crust for a nutty undertone.
- Herbal Touch: Infuse the jam with a bit of fresh thyme or rosemary while warming for a gourmet twist.
- Chocolate Base: Spread a thin layer of melted dark chocolate in the tart shell before adding jam.
- Citrus Zest: Mix orange or lemon zest into the crust for a hint of brightness.
storage/reheating
- Storage: Store the cooled tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze fully baked and cooled tarts in a single layer, then transfer to a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature before serving.
- Reheating: Gently warm in a 300°F (150°C) oven for 5–7 minutes if desired.
FAQs
Can I make the tart shells in advance?
Yes, you can prepare and bake the shells up to 2 days in advance. Store them in an airtight container until ready to fill.
Can I use store-bought tart shells?
Yes, store-bought mini tart shells are a convenient alternative, though homemade provides the best texture and flavor.
Is it necessary to chill the dough?
Chilling the dough helps relax the gluten and prevents shrinking during baking, resulting in a tender crust.
What type of jam works best?
Raspberry jam is ideal for its tartness, but any high-quality fruit jam can be used based on your preference.
Can I make this gluten-free?
Yes, you can substitute the flour with a gluten-free all-purpose flour blend, though the texture may vary slightly.
How do I keep the jam from boiling over?
Avoid overfilling the tarts—about 1 teaspoon of jam per tart is sufficient to prevent bubbling over.
Do I need to blind bake the tart shells?
No, pre-baking for 10 minutes is enough since the shells will continue to bake once filled.
Can I use fresh raspberries instead of jam?
Not directly. You would need to cook them down with sugar into a compote or preserve to achieve a similar consistency.
How can I make these tarts less sweet?
Use a low-sugar or unsweetened raspberry preserve and avoid adding extra sugar or lemon juice to the filling.
Are these tarts suitable for gifting?
Absolutely. Once fully cooled, they can be packed in decorative boxes or tins and make a lovely homemade gift.
Conclusion
Raspberry jam butter tarts are an exquisite blend of buttery, flaky pastry and fruity brightness. Their simple elegance makes them perfect for both everyday enjoyment and special occasions. Easy to bake, store, and share, these little tarts offer a timeless treat with irresistible charm.
Print
Raspberry Jam Butter Tarts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Delicate buttery tart shells filled with vibrant, tangy-sweet raspberry jam—these nostalgic mini treats are perfect for tea time, gifting, or festive dessert platters.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 1 cup raspberry jam (with seeds or seedless)
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
- In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and 1 tablespoon cold water. Pulse until dough begins to come together, adding more water as needed.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface and cut circles to fit mini tart pans or a mini muffin tin.
- Press dough into pans and prick bottoms lightly with a fork. Bake shells for 10 minutes.
- Meanwhile, warm raspberry jam with lemon juice over low heat just until spreadable.
- Remove tart shells from oven, spoon in about 1 teaspoon of jam per tart.
- Return to oven and bake for another 8–10 minutes until the edges are golden and jam is bubbly.
- Cool completely before removing from pans and serving.
Notes
- For a festive touch, dust cooled tarts with powdered sugar.
- Seedless raspberry jam gives a smoother texture, but both work well.
- Tart shells can be made a day ahead and filled before serving.
Nutrition
- Serving Size: 1 tart
- Calories: 160
- Sugar: 10g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
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