Raspberry Tartlets

by Karin Calloway
My mother’s favorite holiday cookie combination is anything with nuts and a touch of raspberry. To satisfy her craving, I used to slave for hours over a batch of all-butter Linzer hearts. Rolling out batches of sticky, buttery dough was not my favorite way to spend the busy holiday season, so I came up with these luscious little Raspberry Tartlets.

With the help of my Viking food processor and a small cookie scoop, I’ve come up with a quick version of Mom’s favorite with a fraction of the work. While I love the flavor of hazelnuts in the tartlets, feel free to substitute whatever nuts you have on hand. Pecans or walnuts are particularly good. The nutty tart shells also make a delicious base for lemon or lime curd. Simply bake the shells, top each with a dollop of curd and refrigerate until ready to serve for luscious little party pick-up sweets.

  • 1/4 cup (1/2 stick) butter, cut into small pieces
  • 1 cup flour
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup roasted hazelnuts
  • 1/2 cup seedless raspberry jam or raspberry preserves
Preheat oven to 375 degrees F. Combine all ingredients except preserves in the bowl of a food processor fitted with a metal blade. Pulse until hazelnuts are finely chopped and the mixture forms a ball of dough. Use a small cookie scoop to fill mini muffin tins 3/4 full with the dough. Make an imprint with your thumb or forefinger in each tart shell, top each shell with 1/2 teaspoon of jam and bake for 10 to 12 minutes, until golden.

Makes approximately 30 tartlets.
Raspberry Tartlets

Related Menus
Cookies and Cocoa

Related Recipe Categories

Related Products
Casual Company Mexican Meal
Entertaining doesn't have to be a "big deal." Sure, a labor-intensive gourmet dinner party is impressive, but your guests will have just as much fun when you serve up casual fare in a relaxed atmosphere.