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5 from 1 vote

Raspberry Lemon Tartlets

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 30
Author Allie Taylor


  • 1 cup lemon curd homemade or store bought
  • 1/2 cup seedless raspberry jam
  • 1 pint raspberries rinsed and dried

Tart Shells

  • 1/2 cup soft butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 2 egg yolks beaten together with 3 tablespoons ice cold water
  • 2 cups flour
  • optional: extra powdered sugar for dusting tarts


  • With hand mixer, cream soft butter in a medium mixing bowl.
  • Stir in powdered sugar, salt, egg yolks beaten together with cold water and flour just until incorporated.
  • (Don't overmix)
  • Press a little less than 1 tablespoon of dough evenly into each min-tart pan.
  • (Can use a tart tamp for this.)
  • Prick dough with a fork.
  • Bake at 350° for 15-20 minutes until just turning golden. (Watch closely.)
  • Cool tartlet shells.
  • Spread 1/2 teaspoon seedless raspberry jam in the bottom of each tart shell.
  • Top with 1 teaspoon or more lemon curd.
  • Place a raspberry on top of each tart.
  • Dust with powdered sugar if desired.
  • Serve immediately or cover and refrigerate 'til serving.