Oh, these Raspberry Jam Tartlets with Coconut Crumble are a dream come true for anyone who loves a mix of buttery pastry, sweet jam, and toasty coconut crunch. They’re like the elegant cousin of a raspberry bar, shrunk down into tartlet form for extra cuteness (and maybe fewer crumbs on your shirt!).

I first made these for a holiday brunch where I wanted something bite-sized, pretty, and a little nostalgic—and they disappeared faster than the cinnamon rolls! They’re perfect for spring teas, brunch trays, or a quick fancy-ish dessert that’s actually super easy.

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Overview of Raspberry Jam Tartlets Recipe Content

These tartlets bring together three components: a tender, buttery pastry base, a layer of vibrant raspberry jam, and a golden coconut-studded crumble on top. Baked in muffin tins, they’re portable, portioned, and oh-so-charming.

Why You’ll Love Them

Bite-sized and party-perfect
Buttery, jammy, and coconutty in every bite
Super easy to make with just a few ingredients
Fun to make with kids or for gatherings
Flexible—you can change up the jam or toppings

What They Taste Like

Each Raspberry Jam Tartlets is a perfect trio of textures: crisp pastry, sticky-sweet raspberry jam, and a golden, chewy coconut crumble that toasts up beautifully. It’s like your favorite jam bar, but a little more sophisticated and delightfully tiny.

Ingredients

Pastry Base:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed

Filling:

1/2 cup raspberry jam (preferably seedless)

Coconut Crumble:

1/2 cup desiccated coconut
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons melted butter

Tools Needed

Mixing bowls
Pastry cutter or fork
Muffin tin
Measuring cups and spoons
Spatula or spoon

Suggested Substitutions and Additions

Use apricot, blackberry, or strawberry jam for a twist
Add a pinch of cinnamon to the crumble for warmth
Use sweetened shredded coconut if desiccated isn’t available
Sprinkle with slivered almonds before baking for crunch

How to Make Raspberry Jam Tartlets with Coconut Crumble

Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
Make the pastry base: In a bowl, combine flour and sugar. Cut in cold butter using a fork or pastry cutter until crumbly. Press about a tablespoon of the mixture into each muffin cup and flatten evenly. Bake for 8–10 minutes until just lightly golden.
Add the jam: Spoon about a teaspoon of raspberry jam into the center of each baked base.
Make the coconut crumble: In another bowl, mix together coconut, brown sugar, flour, and melted butter until crumbly.
Top and bake: Sprinkle the crumble mixture over the jam. Return to oven and bake for 12–15 minutes, or until golden brown on top.
Cool completely: Let tartlets cool in the tin before gently removing. They’ll firm up as they cool.

What to Serve with Raspberry Jam Tartlets

Serve alongside a pot of black or green tea
Lovely on a dessert tray with lemon bars and mini cheesecakes
Add whipped cream or a dusting of powdered sugar before serving
For a brunch buffet, pair with fruit salad and savory muffins

Tips for Making It Perfect

Use cold butter for a crisp base
Don’t overbake the base—it finishes cooking with the topping
Let them cool fully to firm up before removing from the tin
Line muffin tins with parchment circles if you want super clean removal

Storage Instructions

Store in an airtight container at room temperature for up to 3 days
Refrigerate if your kitchen is warm
Freeze in a single layer, then transfer to a bag for up to 1 month
Thaw at room temp before serving

General Information

These Raspberry Jam Tartlets are inspired by classic jam bars and the nostalgic flavor of coconut macaroons. They’ve got that old-school bake sale charm with a slightly dressed-up look. Perfect for holidays, showers, or whenever you want to turn jam into something irresistible.

Frequently Asked Questions

Can I make them in mini muffin tins?
Yes! Just reduce baking time slightly and use smaller portions.

Can I use other types of jam?
Absolutely—blueberry, strawberry, or fig work beautifully.

Can I make them gluten-free?
Yes, just use a 1:1 gluten-free baking flour blend.

How do I make them vegan?
Substitute plant-based butter and make sure your jam doesn’t contain gelatin.

Conclusion

If you love raspberry jam, buttery crusts, and toasty coconut, these Raspberry Jam Bar Tartlets are a must-bake. Easy enough for a weekday treat, but pretty enough for a party table. They’ve become a brunch staple in our house—and I hope they will in yours too!

Want more jammy or bar-style recipes? Here are some to try next:

Don’t forget to follow me on Pinterest and tag your creations—I LOVE seeing your kitchen wins! 🥰

Interactive Elements

What jam did you use? Did you go classic raspberry or mix it up? Let me know in the comments or tag me on Pinterest @poulefrecipe!

Nutritional Information Raspberry Jam Tartlets (per tartlet, approx. 12 servings)

Nutrient	Amount per Serving
Calories	170
Protein	1g
Carbohydrates	18g
Sugars	10g
Fat	10g
Saturated Fat	6g
Fiber	1g
Sodium	30mg

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