Raspberry Tartlets

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Make the tartlet shells first and let them cool completely in their tins before filling.
2. Set aside 18 whole raspberries and halve the rest.
3. Preheat the oven to 190°C/375°F (170°C fan).
4. Beat the butter and sugar on low speed with a hand-held electric beater until combined.
5. Beat in the almond meal until just incorporated, then add the eggs one at a time, beating each until fully incorporated before adding the next. The batter may look a little lumpy or curdled; this is normal.
6. Put 2/3 of the halved raspberries on the base of each tartlet shell. Divide the almond cream evenly among the shells, filling to just below the rim, and smooth it into an even layer with the back of a teaspoon.
7. Top each tartlet with 3 whole raspberries and the remaining halved raspberries, cut side down, pressing them gently so they are just slightly embedded.
8. Place the 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.
9. Cool the tartlets completely in their tins.
10. Warm the apricot jam with the water in the microwave, strain if lumpy, brush over the tarts, and sprinkle chopped pistachios around the rim of each tartlet just before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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