Christmas Raspberry Tarts

Christmas Raspberry Tarts


2 cups (300g) plain flour

¼ cup (45g) icing, plus extra for dusting

150g butter, chilled chopped

1 egg yolk, plus 1 extra egg

2 ½ tablespoon water

120g punnet raspberries, lightly crushed

¼ cup 90g raspberry jam

2 teaspoon cornflour

1 tablespoon raw sugar


  1. Preheat oven to 180°C/160°C fan forced.
  2. Place flour, icing sugar and butter in a food processor until mixture resembles breadcrumbs.
  3. Add the egg yolk and 2 tablespoons of the water and process until dough just comes together.
  4. Turn the dough onto a lightly floured surface and knead until just smooth. Set aside.
  5. Stir the crushed raspberries, jam and cornflour in a saucepan over low heat for 5 minutes or until the mixture comes to a simmer and thickens.
  6. Roll out the pastry between 2 sheets of baking paper until 3mm thick. Use a 6.5cm round pastry cutter to cut 20 discs from the pastry. Line 20 30ml patty pans with pastry discs. Use a fork to prick the bases. Whisk together extra egg and remaining water.
  7. Roll out remaining pastry until 3mm thick. Use a 5.5cm round cutter to cut out 20 discs. Use a 3.5cm star cutter to cut out a star from each disc.
  8. Divide jam mixture among pastry cases.
  9. Brush edges of pastry with egg mixture.
  10. Top with discs. Brush tops with egg mixture. Sprinkle with raw sugar.
  11. Bake for 20-25 minutes or until golden. Set aside for 15 minutes to cool.
  12. Dust with the extra icing sugar.


Print Recipe
Midwest Foods Dubbo