Short Description

These Raspberry Jam Bar Tartlets with Coconut Crumble are charming mini desserts that combine a buttery shortcrust base, a sweet raspberry jam filling, and a golden, crunchy coconut topping. Perfect for tea-time treats, dessert platters, or gifting.

Why You’ll Love This Recipe

These tartlets are simple to prepare yet offer layers of texture and flavor—crumbly, fruity, and satisfyingly sweet. The coconut crumble adds a delightful contrast to the smooth jam and crisp pastry, making each bite a perfect balance of indulgence and charm.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry Base

1 cup flour
1/4 cup sugar
1/2 cup cold butter

For the Filling

1/2 cup raspberry jam

For the Coconut Crumble

1/2 cup desiccated coconut
1/3 cup brown sugar
2 tablespoons flour
2 tablespoons melted butter

Directions

Preheat the Oven
Preheat oven to 180°C (350°F). Lightly grease a 12-hole muffin tin.
Make the Pastry Base
In a bowl, mix flour and sugar. Rub in the cold butter using fingertips until the mixture resembles coarse crumbs.
Press the mixture firmly into the bottom of each muffin cup to form a base layer.
Add the Jam Filling
Spoon about 1 teaspoon of raspberry jam into the center of each tartlet base.
Prepare the Coconut Crumble
In a separate bowl, combine desiccated coconut, brown sugar, flour, and melted butter. Stir until the mixture is evenly combined.
Top and Bake
Sprinkle the coconut crumble evenly over each tartlet.
Bake for 18–20 minutes or until the tops are golden brown and the pastry is cooked through.
Cool and Remove
Allow tartlets to cool in the tin for at least 10 minutes before carefully removing. Transfer to a wire rack to cool completely.

Servings and Timing

Servings: 12 tartlets
Preparation time: 15 minutes
Baking time: 18–20 minutes
Total time: About 35 minutes

Variations

Jam options: Swap raspberry with strawberry, apricot, or blackberry jam.
Nutty crunch: Add chopped almonds or pecans to the crumble for extra texture.
Citrus zest: Mix a bit of orange or lemon zest into the pastry or crumble for a fresh twist.
Vegan version: Use vegan butter and plant-based jam.
Gluten-free: Substitute a 1:1 gluten-free flour blend.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze in a single layer and store in a freezer-safe container for up to 1 month.
Reheating: Warm in a low oven (300°F/150°C) for 5–7 minutes if desired.

FAQs

1. Can I use store-bought tart shells?

Yes—simply fill and top with the crumble before baking.

2. Is it okay to use sweetened shredded coconut?

Yes, but reduce the sugar slightly in the crumble if you prefer less sweetness.

3. Can I make these tartlets in a mini muffin tin?

Absolutely—reduce the baking time by 3–5 minutes and adjust jam quantity per tartlet.

4. What type of raspberry jam works best?

Use a thick, high-fruit content jam to prevent sogginess and enhance flavor.

5. Can I double this recipe?

Yes—double all ingredients to make 24 tartlets. Bake in batches if needed.

6. How do I prevent the jam from bubbling over?

Avoid overfilling with jam and ensure the base is pressed tightly.

7. Can I prepare them in advance?

Yes—bake a day ahead and store covered at room temperature.

8. What’s the best way to remove tartlets from the tin?

Let them cool slightly, then use a butter knife to gently lift them out.

9. Are these suitable for a dessert platter or gifting?

Definitely—their size and presentation make them perfect for sharing or gifting.

10. Can I use a food processor for the dough?

Yes—pulse the flour, sugar, and butter until crumbly, then press into pans as usual.

Conclusion

Raspberry Jam Bar Tartlets with Coconut Crumble are delightful little treats that combine buttery crusts, fruity centers, and crunchy toppings into one delicious bite. Simple, elegant, and versatile, they’re a lovely addition to any dessert spread or afternoon tea.