Raspberry tarts

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Raspberry tarts


Update traditional festive fruit-mince tarts by filling them with a tempting combination of fresh raspberries and jam.

Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves :
  • 300g (2 cups) plain flour

  • 45g (1/4 cup) icing sugar mixture

  • 150g chilled butter, chopped

  • 1 egg yolk

  • 2 tablespoons water

  • 90g (1/4 cup) raspberry jam

  • 1 x 120g punnet raspberries

  • 1 tablespoon white sugar


  • Preheat oven to 180°C. Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Turn the dough onto a lightly floured surface and knead until smooth.
  • Heat the jam in a saucepan over medium heat for 5 minutes or until melted. Place the raspberries in a bowl and use a fork to coarsely mash. Add to the jam and stir to combine.
  • Roll out pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a 6.5cm-diameter round pastry cutter to cut 22 discs from the pastry. Line twenty-two 30ml (1 1/2-tablespoons) capacity patty pans with pastry discs. Use a fork to prick the bases.
  • Roll out remaining pastry until 3mm thick. Use a 5cm-diameter star-shaped cutter to cut 22 stars. Spoon jam mixture among pastry cases. Top with stars and sprinkle with white sugar. Bake for 20-25 minutes or until golden. Set aside for 15 minutes to cool.