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- 200 g of flour
- 100 g of cold butter, diced
- 50 g of icing sugar
- 1 egg yolk
- 1 to 2 tablespoons of cold water
- 1 pinch of salt
- Bonne Maman raspberry jam (about 150 g)
- Icing sugar for finishing (optional)
Steps
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In a mixing bowl, combine flour, icing sugar, and salt.
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Add cold butter in pieces and rub with your fingertips until sandy.
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Add the egg yolk and a little water to form a smooth dough.
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Shape into a ball, wrap, and chill in the refrigerator for 30 minutes.
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Preheat the oven to 180°C (fan setting).
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Roll out the dough on a floured surface (3–4 mm thick).
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Cut out circles and line mini tartlet molds or mini muffin tins.
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Prick the base with a fork.
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Place 1 teaspoon of Bonne Maman raspberry jam in each tart base.
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Bake for 15–18 minutes until the pastry is golden.
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Let cool and carefully unmold.
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Dust with icing sugar if desired.
10 min
Easy
Medium
20 min
18 min
4 .p
