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 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.