Raspberry Tartlettes


  • 1 2/3 cups all-purpose flour
  • 1/3 cup butter
  • 1 egg yolk
  • 2-3 Tbsp cold water


  • 1 cup whipping cream
  • 4 oz almond paste
  • 1 tsp vanilla extract
  • 1 Tbsp orange liqueur, optional
  • 1 pint raspberries
  • Powdered sugar, optional
  • Mint leaves, for garnish


In a bowl, combine flour and butter with a pastry blender until coarse crumbs form. Or use a food processor. Beat egg yolk and water. Add to mixture. Stir to combine. Form a dough. Flatten dough to a circle. Place on a plate. Cover with foil. Let rest in a cool place for about 30 minutes. Divide dough into 6 even pieces. Press onto bottom and up sides of lightly greased tartlette tins. Bake at 400 F for about 12 minutes until golden. Let cool slightly. Remove from tins. Whip cream until soft peaks form. Grate almond paste. Add to cream together with vanilla and orange liqueur, if used. Rinse berries carefully. Pat dry. Distribute almond dream among tartlettes. Add berries and sprinkle with powdered sugar, if used. Garnish with mint leaves.

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