a balanced plate with room for dessert

Raspberry Tartlets

1 Comment

I normally double (or triple) this recipe because everyone loves these! Another plus – they’re super easy to make! Feel free to try other preserves, too. I’ve used blackberry and strawberry before, but raspberry remains my favorite.

raspberry tartles

Raspberry Tartlets
yields 3 dozen

3/4 cup white sugar
3/4 cup butter
1 egg, well beaten
1 tablespoon milk
1 1/2 cups all purpose flour
1 teaspoon vanilla
Raspberry preserves, preferably with seeds!

  1. Preheat oven to 350°F.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the egg, flour, milk, and vanilla to the butter and sugar mixture and mix until incorporated.
  4. Line mini-muffin cups with cupcake liners. You can choose not to use the liners, but they are a lot easier to remove this way!
  5. Add about a tablespoon of batter to each mini-muffin cup. Make a cavity with your finger and fill with raspberry jam (a 1/2 or 1/4 tsp works well).
  6. Bake 20 – 25 minutes or until lightly browned.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

One thought on “Raspberry Tartlets

  1. Pingback: Raspberry Thumbprint Cookies «

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s