Uploaded August 2026 | Updated September 2026, 3 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/raspberry-tartlets-recipe
Hi guys, Chef JB here! Today we're making one of my favourite sweet treats: Raspberry Tartlets! A crisp, buttery sweet pastry crust, filled with a rich almond cream, topped with fresh raspberries and baked until beautifully golden. Finished with a shiny apricot glaze and a sprinkle of pistachios, these little tartlets look straight out of a bakery! If you love French baking, this is a recipe you'll want to keep in your collection. Bon appétit! - JB
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Raspberry Tartlets
Makes 6 tartlets (12cm / 4.7″ wide)
250g (8oz) fresh raspberries, or other berries (not frozen)
TARTLET SHELL*:
Dry:
1 1/2 cups (225g) plain flour (all-purpose flour)
1/2 cup (60g) soft icing sugar (powdered sugar), sifted
2 1/2 tbsp (15g) almond meal (ground almonds), not almond flour
1/4 tsp cooking salt / kosher salt (halve for table salt, +50% flakes)
Wet:
100g / 7 tbsp unsalted butter, softened, cut into 1cm / 0.4" cubes
1 large egg, room temp (~50 – 55g/2 oz)
ALMOND CREAM:
150g (10 tbsp) unsalted butter, softened
3/4 cup (150g) caster/superfine sugar
3 large eggs, room temp (~55g/2oz in-shell)
1 2/3 cups (150g) almond meal / ground almonds
FINISHING:
2 tbsp apricot jam mixed with 1 tsp water, warmed (strain if needed)
2 1/2 tbsp (20g) pistachios, finely chopped
TARTLET CRUST:
1. Pulse dry ingredients, pulse in butter until looks like breadcrumbs, blitz in egg until dough forms. Shape into disc, fridge 30 min. Roll into 6 balls, roll out, line 6 x 12cm / 4.7″ tins, trim, prick base. Fridge 30 min, blind bake with baking beads 200°C / 390°F (180°C fan) 12 min, remove beads, bake 5 min. Fully cool in tins.
TART:
1. Almond cream - beat butter and sugar with electric beater, beat in almond meal then eggs one at a time.
2. Set aside 18 whole raspberries, cut rest in half.
3. Place 2/3 halved raspberries in shells, cover with almond cream. Top each with 3 whole and remaining halved raspberries. Press in lightly.
4. Bake 30 min at 190°C/375°F (170°C fan). Cool in tins. Brush with glaze, sprinkle edge with pistachio. Bon appétit!
* Store bought pastry - You could also use frozen short crust pastry instead, though because they are unsweetened, you may want to dust it with icing sugar after lining the tins. You will still need to blind bake the tart crust per this recipe before filling with the almond cream. Can also use muffin tin instead, makes 18!
#raspberrytartlets #raspberrytart #tartelette #tarteletteframboise #raspberry #framboise #recipetineats #chefjb #frenchbaking #baking #sweet #sweetbaking #frenchcooking #frenchcuisine #dessert
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/raspberry-tartlets-recipe
Hi guys, Chef JB here! Today we're making one of my favourite sweet treats: Raspberry Tartlets! A crisp, buttery sweet pastry crust, filled with a rich almond cream, topped with fresh raspberries and baked until beautifully golden. Finished with a shiny apricot glaze and a sprinkle of pistachios, these little tartlets look straight out of a bakery! If you love French baking, this is a recipe you'll want to keep in your collection. Bon appétit! - JB
----------
Raspberry Tartlets
Makes 6 tartlets (12cm / 4.7″ wide)
250g (8oz) fresh raspberries, or other berries (not frozen)
TARTLET SHELL*:
Dry:
1 1/2 cups (225g) plain flour (all-purpose flour)
1/2 cup (60g) soft icing sugar (powdered sugar), sifted
2 1/2 tbsp (15g) almond meal (ground almonds), not almond flour
1/4 tsp cooking salt / kosher salt (halve for table salt, +50% flakes)
Wet:
100g / 7 tbsp unsalted butter, softened, cut into 1cm / 0.4" cubes
1 large egg, room temp (~50 – 55g/2 oz)
ALMOND CREAM:
150g (10 tbsp) unsalted butter, softened
3/4 cup (150g) caster/superfine sugar
3 large eggs, room temp (~55g/2oz in-shell)
1 2/3 cups (150g) almond meal / ground almonds
FINISHING:
2 tbsp apricot jam mixed with 1 tsp water, warmed (strain if needed)
2 1/2 tbsp (20g) pistachios, finely chopped
TARTLET CRUST:
1. Pulse dry ingredients, pulse in butter until looks like breadcrumbs, blitz in egg until dough forms. Shape into disc, fridge 30 min. Roll into 6 balls, roll out, line 6 x 12cm / 4.7″ tins, trim, prick base. Fridge 30 min, blind bake with baking beads 200°C / 390°F (180°C fan) 12 min, remove beads, bake 5 min. Fully cool in tins.
TART:
1. Almond cream - beat butter and sugar with electric beater, beat in almond meal then eggs one at a time.
2. Set aside 18 whole raspberries, cut rest in half.
3. Place 2/3 halved raspberries in shells, cover with almond cream. Top each with 3 whole and remaining halved raspberries. Press in lightly.
4. Bake 30 min at 190°C/375°F (170°C fan). Cool in tins. Brush with glaze, sprinkle edge with pistachio. Bon appétit!
* Store bought pastry - You could also use frozen short crust pastry instead, though because they are unsweetened, you may want to dust it with icing sugar after lining the tins. You will still need to blind bake the tart crust per this recipe before filling with the almond cream. Can also use muffin tin instead, makes 18!
#raspberrytartlets #raspberrytart #tartelette #tarteletteframboise #raspberry #framboise #recipetineats #chefjb #frenchbaking #baking #sweet #sweetbaking #frenchcooking #frenchcuisine #dessert
