Best Raspberry Jam Tarts Recipes

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!

Steps:

• Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
• Cream butter and sugar.
• Add eggs, one at a time, beating until smoothly blended.
• Stir in coconut and vanilla.
• Spoon 1/2 teaspoon jam into each tart shell.
• Cover each tart 2/3 full with coconut mixture.
• Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
• Cool slightly then remove from pans. Makes 2 dozen tarts.

RASPBERRY JAM TARTS

Steps:

• First, preheat the oven to 180C and lightly grease a 12-dip tart tin.
• Sift flour and sugar into the bowl and rub diced butter into the flour until it forms breadcrumbs.
• Gradually add the water until the mixture binds together.
• Place the pastry on a lightly floured surface and kneed lightly until a smooth round ball.
• Then, place the pastry on a tray, cover with cling film and place in the fridge.
• Chill for 15-20 minutes and then roll out onto a lightly floured surface until about 1/2cm in thickness.
• Cut with a pastry cutter (7.5cm in diameter [medium sized]) and place into the pastry tins.
• 'Blinds Bake' for 10 minutes and then remove from the oven adding a teaspoon of raspberry jam in each tart.
• Place back in the oven at the same temperature for 15-20 minutes or until golden on the rims of the pastry tart base.
• Remove from the oven and leave to cool on a wire rack.