Raspberry Tartlets

Name: Raspberry Tartlets
Prep time: 40 min
Cook time: 50 min
Total time: 3 h 30 min
Cuisine: French
Ingredients: 6 shells sweet tartlet shells, 12 cm / 4.7 inches wide, prepared and cooled; 250 g fresh raspberries, 8 oz; 150 g unsalted butter, 10 tbsp, softened and cut into 1 cm / 0.4-inch cubes; ¾ cup caster sugar, superfine sugar; regular granulated sugar may be used; 3 large eggs, about 50–55 g / 2 oz each with shells, at room temperature; 1⅔ cups almond meal, ground almonds; not almond flour; 2 tbsp apricot jam, mix with 1 tsp water and warm in the microwave for glazing; strain if needed to remove lumps; 2½ tbsp pistachios, unsalted and roasted, finely chopped

Golden raspberry tartlets topped with chopped pistachios on a silver tray. — Raspberry tartlets with glossy tops and pistachio garnish.

Crisp sweet tartlet shells are filled with rich almond cream and fresh raspberries, then finished with apricot glaze and chopped pistachios.

By Cookin' KitchenSeptember 30, 2026

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Total: 3 hours 30 minutes
Makes: 6 tartlets

Prep: 40 minutes
Cook: 50 minutes
Rest: 2 hours
Total: 3 hours 30 minutes
Makes: 6 tartlets

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Recipe

Raspberry Tartlets

Crisp sweet tartlet shells are filled with rich almond cream and fresh raspberries, then finished with apricot glaze and chopped pistachios.

Cookin' · https://cookin.club/recipes/raspberry-tartlets

Prep: 40 minutes
Cook: 50 minutes
Rest: 2 hours
Total: 3 hours 30 minutes
Makes: 6 tartlets

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Ingredients

6 tartlets

For 6 tartlets

Tartlets and fruit

6 shells sweet tartlet shells, 12 cm / 4.7 inches wide, prepared and cooled
250 g fresh raspberries, 8 oz

Almond cream

150 g unsalted butter, 10 tbsp, softened and cut into 1 cm / 0.4-inch cubes
¾ cup caster sugar, superfine sugar; regular granulated sugar may be used
3 large eggs, about 50–55 g / 2 oz each with shells, at room temperature
1⅔ cups almond meal, ground almonds; not almond flour

Finishing

2 tbsp apricot jam, mix with 1 tsp water and warm in the microwave for glazing; strain if needed to remove lumps
2½ tbsp pistachios, unsalted and roasted, finely chopped

Instructions

Prepare the shells and berries

Step 1: Prepare six tartlet shells using a sweet tart crust recipe. Cool them completely in their tins before filling.
Step 2: Set aside 18 whole raspberries. Cut the remaining raspberries in half.

Make the almond cream

Step 3: In a bowl, beat the butter and sugar with a hand-held electric beater on low speed until combined.
Tip: If you don’t have an electric beater, use a wooden spoon and make sure the butter is well softened.
Step 4: Beat in the almond meal just until incorporated. Add the eggs one at a time, beating each until fully incorporated before adding the next. The batter may look lumpy or slightly curdled; this is normal.

Assemble and bake

Step 5: Preheat the oven to 190°C / 375°F (170°C fan).
Step 6: Place two-thirds of the halved raspberries on the base of each tartlet shell. Divide the almond cream evenly among the shells, filling each to just below the rim. Gently spread it into an even layer with the back of a teaspoon.
Step 7: Top each tartlet with 3 whole raspberries and the remaining halved raspberries, cut face down. Gently press the berries into the almond cream so they are slightly embedded.
Step 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. Remove from the oven and cool completely in the tartlet tins.
Step 9: Before serving, brush the tops with apricot jam glaze and sprinkle chopped pistachios around the rim of each tartlet.

Notes

The tartlet crust is prepared separately. Use six fully baked sweet tartlet shells, cooled completely in their tins, before filling.

The almond cream can be made up to 2 days ahead and refrigerated. Remove it from the fridge about 1 hour before using so it softens. If baking chilled almond cream in the tartlets, they may need about 5 minutes longer; look for a puffed, lightly golden filling.

For a variation, use blueberries, cherries, halved or quartered strawberries, or a mix of berries. Fresh berries are recommended; frozen berries are not.

The tartlets are best the day they’re made. Refrigerate leftovers in an airtight container for up to 3 days and serve at room temperature or briefly warmed in the oven. Freezing is not recommended.

Nutrition per tartlet

Calories: 825 kcal
Fat: 53 g
Saturated fat: 24 g
Carbohydrates: 80 g
Sugar: 41 g
Fiber: 7 g
Protein: 15 g
Sodium: 51 mg
Cholesterol: 199 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

These French-style raspberry tartlets pair crisp sweet pastry with rich almond cream and tart, juicy berries. Apricot glaze and chopped pistachios give each tartlet a glossy finish.