Almond Tartlets with Raspberry Jam and Cream

Makes 12 little tartlets

These are gorgeous little things, and so quick and easy to make. In Ballymaloe, we serve them for pudding, topped with fresh fruit, such as whole raspberries, but they work really well with a cup of tea with just the jam and cream.


  • 50 g (2 oz) butter
  • 50 g (2 oz) caster sugar
  • 50 g (2 oz) ground almonds
  • about 50 ml (2 fl oz) raspberry jam and 75 ml (3 fl oz) whipped cream
  • to finish
  • 1 x mince-pie tray (shallow bun tin)


  1. Preheat an oven to 180˚C/350˚F/gas 4. Cream the butter really well,
  2. until it is very soft. Add in the sugar and ground almonds, and stir to combine — do not beat it. Place teaspoonfuls of this mixture into the
  3. tin — no need to spread it out. Place in the preheated oven and cook for about 6–10 minutes (depending on your oven), or until a deep golden colour. Keep an eye on them as they burn easily! Let them sit in the
  4. tin for 2 minutes, before removing to a wire tray to cool. If they cool completely in the tin, they will stick. If that happens, just pop them
  5. back in the oven to ‘unstick’ themselves!


Arrange on a plate. Spread 1 tsp raspberry jam, then a little dollop of whipped cream on each, and serve.

NOTE: The raw mixture for this can be made in advance. When they are cooked, the tartlets will keep well for a couple of days. Once they are decorated with jam and cream, they should be eaten within an hour or so