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
Units
Scale
- 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
