We absolutely love these buttery, little fruit-filled tartlets. Easy to make and delightfully rich, they have a sweet-tart flavor – thanks to the raspberry jam – that’s balanced perfectly with a shortbread crust and crumble topping.
Better yet, they take just 10 minutes to prep and about 20 minutes in the oven. Super easy!
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Prep
All you do is add flour, sugar, and salt to a mixing bowl, along with some vanilla and almond extract and a half-cup of cubed cold butter. Blend it all together and cut in the butter cubes using the paddle attachment of a stand mixer, or a handheld mixer.
Once your mixture is the consistency of small peas, press about two tablespoons into each of 12 paper-lined muffin cups and press down firmly. (The leftover shortbread crumble dough will be used to top the tartlets as the final prep step.)
Then add 2-3 teaspoons of raspberry jam or preserves into each cup and spread it out just a little bit, keeping it away from the very edge. If you spread the jam all the way to the edge of the shortbread layer, it may bubble up and over the crumble topping when baking. Keeping about 1/4 inch of crust uncovered helps prevent this from happening.
Once the jam has been added and spread, sprinkle the remaining crumble dough evenly over the muffin cups.
Bake
Then place in the oven for 20-25 minutes. (In our oven, these take about 23 minutes.) They’re done when they are golden brown on top.
Remove them from the oven and let them cool for about 10 minutes in the pan, then remove them to a wire rack to cool completely.
Enjoy!
They are wonderful with coffee, tea, milk, or just as a quick treat on their own. We love them at the end of a meal when we need a little something sweet, but don’t want anything too big.
Another plus: they travel well. So consider making a batch for your next picnic, barbeque, or outing. They’re great for bake sales, too!
Some other easy desserts to try: one ingredient banana ice cream, one-bowl brownies, and key lime pie.
Raspberry Crumble Cups
Ingredients
- 1 cup all purpose flour, spooned and leveled
- ½ cup unsalted butter, cut into small cubes
- â…“ cup granulated sugar
- ½ tsp. vanilla extract
- ¼ tsp. almond extract
- ¼ tsp. kosher salt
- ¾ cup raspberry jam or preserves, or your preferred flavor
Instructions
- Preheat your oven to 350℉. Add paper liners to a 12-count muffin pan and set aside.
- Next, add everything except for the raspberry preserves in the bowl of a stand mixer. Turn the mixer on low to start incorporating the ingredients, increasing the speed a notch or two as things start to combine. The mixer will blend the ingredients while cutting in the butter till you achieve a crumbly, pea-like consistency. (Alternatively, you can use a bowl and hand mixer for this step.)
- Once your crumbly dough mixture is ready, add about two tablespoons of it to each muffin cup. Then press it down firmly using a small, flat bottomed object (like a shot glass). You'll have about a half cup of shortbread crumble dough left over for topping the cups.
- Top each muffin cup with 2-3 teaspoons of jam or preserves and gently spread to within a ¼-inch of the edges. Keeping the filling away from the edge will help prevent it from bubbling up and over the crumble topping.
- Sprinkle the remaining crumble dough over the jam layer, dividing it evenly among the 12 cups. Place the pan in your preheated oven for 20-25 minutes. The crumble cups are ready when they are golden brown.
- Allow them to cool in the pan for 10 minutes, then remove them from the pan and place them on a wire rack to cool completely.
- To store, place the crumble cups in a container with a tight-fitting lid and refrigerate or keep at room temperature.