Go Back

Raspberry Jam Tartlets with Coconut Crumble

Quick and delightful raspberry jam tartlets topped with a crunchy coconut crumble for a cozy treat. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Tartlet Base
  • 1 package shortcrust pastry Store-bought or homemade
Filling
  • 1 cup raspberry jam Use a thin layer to avoid overflow
Coconut Crumble Topping
  • 2 cups unsweetened flaked coconut Toasted for extra crunch if desired
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup butter Melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the shortcrust pastry and press circles into a muffin tin.
  3. Spoon a thin layer of raspberry jam into each pastry.
Coconut Crumble
  1. In a bowl, mix together the sugar, flaked coconut, egg, and melted butter.
  2. Top each tartlet with a generous heap of the coconut crumble mixture.
Baking
  1. Bake in the preheated oven for around 20 minutes until golden and bubbly.
  2. Let them cool before serving.

Notes

These tartlets can be made ahead of time and stored in an airtight container for up to three days. They can also be frozen for longer storage.