These elegant raspberry tartlets feature a buttery, flaky crust filled with luscious raspberry jam and topped with fresh raspberries and a dusting of powdered sugar—perfect for a delightful dessert.
📋 Ingredients:
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2 tablespoons ice water
For the Raspberry Filling:
- ¾ cup raspberry jam
- 1 teaspoon lemon juice
For Topping:
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar (for dusting)
👩🍳 Directions:
- Make the Crust:
- In a food processor or mixing bowl, combine flour, butter, and powdered sugar. Pulse or mix until the mixture resembles coarse crumbs.
- Add egg yolk and ice water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.
- Bake the Tart Shells:
- Preheat oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut into circles to fit mini tartlet pans. Press the dough into the pans and trim excess.
- Prick the bottom with a fork and bake for 12-15 minutes, or until golden. Let cool completely.
- Assemble the Tartlets:
- Warm the raspberry jam with lemon juice until smooth. Spoon into the cooled tart shells.
- Arrange fresh raspberries on top.
- Finishing Touches:
- Lightly dust with powdered sugar before serving.
💡 Tips:
- For extra shine, brush the raspberries with a thin layer of warmed apricot jam.
- Store in the fridge for up to 2 days.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat!
Enjoy these beautiful and delicious raspberry tartlets! 🍓🥧😋