Raspberry Jam Tartlets with Coconut Crumble
These delightful mini tartlets feature a buttery shortcrust base, a sweet raspberry jam center, and a golden coconut crumble topping. Perfect for afternoon tea, parties, or a light dessert.
Ingredients
For the Base:
1 cup (120g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 cup (115g) cold unsalted butter, cubed
For the Filling:
1/2 cup (120g) raspberry jam
For the Coconut Crumble:
1/2 cup (40g) desiccated coconut
1/3 cup (65g) brown sugar
2 tablespoons all-purpose flour
2 tablespoons melted butter
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a 12-hole muffin tin.
Prepare the base: In a mixing bowl, combine the flour and sugar. Rub in the cold butter using your fingertips until the mixture resembles coarse breadcrumbs. Divide the mixture evenly between the muffin cups and press firmly to form tartlet bases.
Add the filling: Spoon about 1 teaspoon of raspberry jam into the center of each tartlet.
Make the coconut crumble: In a small bowl, mix together the desiccated coconut, brown sugar, flour, and melted butter until combined. Sprinkle a generous amount over each tartlet.
Bake: Place in the oven and bake for 18–20 minutes, or until the crumble is golden and the jam is bubbling.
Cool: Allow the tartlets to cool in the tin before gently removing them.
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