Raspberry tartlets. A crisp, biscuity pastry, lemon mascarpone cream and fresh raspberries – summer desserts don’t get much better than this.
I made these tartlets for a recent magazine shoot and we enjoyed them so much I thought I’d share them with you. The sweet shortcrust comes from my friend Andrew Graves, who’s a terrific chef and whose pastry and cakes are divine. You can find him on Instagram as @thepastrysuffragette.
You can make the pastry cases in advance and even freeze them if you want to get ahead. Pre-baking them makes this such a quick and easy dessert. You’ll have more pastry than you need for this recipe but that’s okay, it freezes perfectly too. It’s a good one to have handy.
The filling couldn’t be simpler – just mascarpone mixed with a little lemon curd. It works so well with the sweet/sharp flavour of the raspeberries. I’m going to be making these raspberry tartlets on repeat through summer into autumn.
I made the ones in the photo using some sweet little vintage tins which look like fluted baskets, but a 12-hole patty tin will work perfectly.
115g cold butter
225g plain flour
2 tbsp sugar
Pinch of salt
1 whole egg, lightly beaten
½ eggshell of cold water
About 2 tbsp lemon curd, or to taste
Up to 300g fresh raspberries
For the pastry, rub the butter into the flour until the mixture resembles breadcrumbs and stir through the sugar and salt. Add the egg and water and mix with a table knife until it comes together. Knead very briefly to get rid of any cracks, press into a disc, wrap in clingfilm and refrigerate for 20 minutes.
Set the oven to 200C/180fan/Gas Mark 6. Butter and flour a 12 hole patty tin. On a lightly floured board, roll out half the pastry thinly (reserve the rest for another time) and cut out discs to fill each hole. Line with cling film or foil, fill with baking beans or rice and chill again for 15-20 minutes.
Bake for seven minutes. Carefully remove the baking beans and cling film and cook for a further 5-7 minutes or until the pastry is pale gold and completely dry. Remove from the oven and cool on a wire rack.
Mix the mascarpone with the lemon curd and spoon carefully into the cooled tartlets. Top with raspberries and serve.