Description
These charming Raspberry Jam Tartlets feature a buttery shortbread-style crust, sweet raspberry jam center, and a toasted coconut crumble topping. Baked in muffin tins, they’re the perfect portable treat for brunches, showers, or afternoon tea.
Ingredients
Pastry Base:
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1/2 cup cold unsalted butter, cubed
Filling:
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1/2 cup raspberry jam (preferably seedless)
Coconut Crumble:
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1/2 cup desiccated coconut
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1/3 cup brown sugar
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2 tablespoons all-purpose flour
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2 tablespoons melted butter
Instructions
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
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In a bowl, mix flour and sugar. Cut in cold butter until the mixture is crumbly.
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Press about 1 tablespoon of the crust mixture into each muffin cup. Flatten and bake for 8–10 minutes until just golden.
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Spoon 1 teaspoon of raspberry jam onto each crust.
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In a new bowl, mix coconut, brown sugar, flour, and melted butter until crumbly.
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Sprinkle coconut crumble evenly over jam.
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Return to oven and bake 12–15 minutes until tops are golden.
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Cool completely in the muffin tin before removing.
Notes
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Use parchment circles in the muffin tin for cleaner removal.
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Try other jams like strawberry, apricot, or blackberry.
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Make ahead and store in an airtight container.
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Vegan-friendly with plant-based butter and gelatin-free jam.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American