Raspberry Jam Tartlets with Coconut Crumble are literally my fallback when I need something sweet but want just a bit of fuss. You know those afternoons when your brain screams “I need a treat and, no, store-bought won’t cut it”? It’s like every time I start baking these, the house starts to smell five-star and my mood does a total 180. The other day, I realized half the joy is how insanely quick these little coconut tartlets come together. The best part? They’re cozy, crumbly, a bit gooey in the center, and you can sneak some creative touches in without anyone noticing (hello, stress-free baking!). If you’re hoping to impress friends, family, or just yourself, you’re in exactly the right spot for this coconut tartlet adventure.
Why you’ll love this tart
Alright, first up. These raspberry jam tartlets with coconut crumble hit that wild spot between homestyle and wow-my-taste-buds. Not even kidding, they check all the boxes. The raspberry jam brings that zingy pop, the coconut gets toasty, and the pastry practically melts. I find it’s basically impossible to eat only one. You honestly don’t need a culinary degree—trust me, I’ve wrestled with tart doughs before and this one forgives a lot. Anytime I pull these out, people ask for the recipe like it’s some kind of big secret. Spoiler: It’s simple! There’s something about that golden top, jam peeking through… Gosh, it just says, “Bake me again next week.”
“Tried these tartlets and wow—they’re like childhood Thanksgiving and summer picnics all at once. Even my picky sister ate two!” — Kerry J.
Step by step instructions
I’ll walk you through it (because if I can do it, anyone can). Grab some shortcrust pastry, either store-bought or just whip it up if you’re feeling ambitious. Roll it out, not too thin, and press circles into a muffin tin. Quick tip: Messy edges are totally fine. Spoon a little raspberry jam into each, don’t overdo it (I’ve cleaned burnt jam off my oven. Never again!). Now, for that coconut crumble—mix sugar, flaked coconut, one egg, and a touch of butter. Top each tartlet with a generous heap. Bake at 350°F for around 20 minutes. That’s really it. You’ll know they’re ready when they’re golden and bubbly around the edges, and the kitchen smells like absolute heaven. I usually let them cool for a while, but I’ll admit, I never wait long enough.
Expert tips
Don’t stress over perfect shapes—uneven pastry edges look rustic, which is just code for ‘homemade and delicious.’ Keep your jam in a thin layer so you don’t end up with tidal waves of molten fruit everywhere (speaking from very sticky experience here). Toast your coconut before mixing if you like extra crunch. Oh, and if you have frozen tart cases prepped ahead, these come together in no time. My biggest advice? Enjoy the messy bits. Kids can help pat dough, lick spoons, and make a floury mess—they love it, and honestly it’s the best way to create kitchen memories.
Variations
I get bored making the exact same thing every time—don’t you? So here’s the scoop. Try swapping raspberry jam for another of your favorite jams (apricot is shockingly good), or toss in a sprinkle of chopped nuts with the coconut. My neighbor once used lemon curd and confessed she ate three before anyone else even saw them. For a gluten-free twist, there’s now solid gluten-free crusts in most grocery stores that work great. Feeling bold? Add a tiny dash of cardamom to the crumble for warmth. It’s really hard to mess these up.
Serving suggestions
- Pile tartlets on a pretty plate with a dusting of icing sugar (everyone thinks that’s so “Instagram-worthy”).
- These shine with a scoop of vanilla ice cream chilling right next to them.
- Warm them just a bit and serve alongside coffee or tea—breakfast, dessert, or “it’s only Tuesday” snacktime.
Common Questions
How do I store raspberry jam tartlets with coconut crumble?
Just pop them into an airtight box once cooled. They keep on the counter for about three days (longer in the fridge, but they lose crispness).
Can I freeze these tartlets?
Absolutely. Lay them in a single layer, freeze, then stack. Defrost at room temp. They taste best slightly warmed.
Do I have to use raspberry jam?
Nope. Go wild—use strawberry, blackberry, whatever you’ve got lurking in your fridge.
What’s the best coconut for crumble?
Unsweetened flaked coconut to keep it crispy and prevent going full sugar overload.
I don’t have a muffin tin—what now?
A mini tart pan, or even regular ramekins, will work. Just make sure to grease them well.
Your next baking win: make it personal
So, that’s my not-so-secret guide to raspberry jam tartlets with coconut crumble. You don’t need pastry skills or fancy bakeware to pull it off. I swear, once you taste the combo of tangy raspberry and coconut crumble, you’ll never look at store-bought tarts the same way. Take a peek at this handy Coconut and raspberry jam tartlets recipe, or if you want a deep dive into Scottish treats, hit up the classic [Coconut Tartlets (Scottish Coconut and Raspberry Jam Tarts) (https://www.christinascucina.com/scottish-coconut-and-raspberry-jam-tarts-coconut-tartlets/)]. Trust me, you’ll have all the info to make these your own. Promise me you’ll try it—and tag me if you nail that golden coconut crust.
Raspberry Jam Tartlets with Coconut Crumble
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Roll out the shortcrust pastry and press circles into a muffin tin.
- Spoon a thin layer of raspberry jam into each pastry.
- In a bowl, mix together the sugar, flaked coconut, egg, and melted butter.
- Top each tartlet with a generous heap of the coconut crumble mixture.
- Bake in the preheated oven for around 20 minutes until golden and bubbly.
- Let them cool before serving.
