Raspberry Tartlets

Name: Raspberry Tartlets
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 sweet tartlet shells (, 12cm / 4.7" wide (Note 1)); 250g (8 oz) fresh raspberries ((Note 2)); 150g / 10 tbsp unsalted butter (, softened, cut into 1cm / 0.4" cubes); 3/4 cup caster sugar / superfine sugar ((or regular / granulated sugar)); 3 large eggs (, (~50 - 55g/2oz shell-on weight), at room temperature); 1 2/3 cup almond meal / ground almonds (, not almond flour); 2 tbsp apricot jam (, mixed with 1 tsp water and warmed in microwave (for glazing) - strain if needed to remove lumps); 2 1/2 tbsp pistachios ((unsalted, roasted), finely chopped (for sprinkling))

Prep 40 min Cook 50 min Serves 6 Source

Ingredients

6 sweet tartlet shells (, 12cm / 4.7" wide (Note 1))
250g (8 oz) fresh raspberries ((Note 2))
150g / 10 tbsp unsalted butter (, softened, cut into 1cm / 0.4" cubes)
3/4 cup caster sugar / superfine sugar ((or regular / granulated sugar))
3 large eggs (, (~50 - 55g/2oz shell-on weight), at room temperature)
1 2/3 cup almond meal / ground almonds (, not almond flour)
2 tbsp apricot jam (, mixed with 1 tsp water and warmed in microwave (for glazing) - strain if needed to remove lumps)
2 1/2 tbsp pistachios ((unsalted, roasted), finely chopped (for sprinkling))

Steps

1
Prepare tartlet shells per this recipe. Make almond cream. Assemble tartlets and bake at 190°C/375°F (170°C fan) for 30 min. Brush apricot. Sprinkle pistachios. Serve.
2
Make 6 Tartlets Crusts as per this recipe. Fully cool in the tartlet tins before filling.
3
Raspberries - Set aside 18 whole raspberries. Cut the remainder in half.
4
Cream butter - Beat the butter and sugar with a hand-held electric beater on low speed until combined.
5
Finish - Beat in the almond meal just until incorporated. Add eggs one at a time, beating each until fully incorporated before adding the next. The batter will look a little lumpy or even a little curdled, this is normal. (Note 3 & 4)
6
Preheat oven to 190°C/375°F (170°C fan).
7
Assemble tarts - Place 2/3 of the halved raspberries onto the base of each tartlet shell. Divide the almond cream evenly between the tartlet shells, filling to just below the top of the rim. Gently spread into an even layer using the back of a teaspoon.
8
Top each tartlet with 3 whole raspberries and the remaining halved raspberries, cut face down. Gently press them into the almond cream so they're just slightly embedded.
9
Bake - Place tartlets on a tray and bake for 30 minutes, turning the tray halfway through, until the almond cream is puffed, lightly golden and just set in the centre. Remove from the oven and cool completely in the tartlet tins.
10
Before serving, brush with apricot jam glaze to make it shiny and sprinkle chopped pistachios around the rim of each tartlet. Enjoy!