Ingredients
Ingredients
200 g all-purpose flour
100 g cold butter, diced
50 g powdered sugar
1 egg yolk
1–2 tbsp cold water
A pinch of salt
Bonne Maman Raspberry Jam (~150 g)
Powdered sugar for dusting (optional)
Preparation
Step 1 - Make the shortcrust pastry
In a bowl, mix the flour, powdered sugar, and salt. Add the cold butter and rub into the flour until it resembles breadcrumbs. Add the egg yolk and a little water to bring the dough together. Form a ball, wrap in cling film, and chill for 30 minutes.
Step 2 - Shape the tartlets
Preheat the oven to 180 °C / 350 °F (fan). Roll out the dough on a floured surface (3–4 mm thick). Cut out circles and press into mini tart pans or a mini muffin tin. Prick the bases with a fork.
Step 3 - Fill and bake
Spoon 1 tsp of Bonne Maman Raspberry Jam into each shell. Bake for 15–18 minutes until golden.
Step 4- Finish
Let cool, then remove from the pans carefully. Dust with powdered sugar if desired.
