Individual Old-Fashioned Raspberry Mini Tarts

By Rebecca St.Clair

There’s something irresistible about homemade raspberry tarts, the buttery, flaky pastry, the vibrant ruby-red filling, and that perfect personal-sized treat that feels both elegant and comforting. These individual raspberry tartlets are easy to make year-round, whether you’re using fresh summer berries or frozen raspberries from your freezer stash.

For the crust, I use my go-to homemade pie dough, the same no-fail recipe I rely on for sweet and savoury bakes. It comes together quickly and bakes into a tender, rich, flaky pastry that pairs beautifully with bright fruit fillings like raspberry.

.. peeping into her dinner basket and mentally calculating if the three juicy, toothsome, raspberry tarts reposing there where divided among ten girls how many bites each girl would have.

The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one’s best chum would have forever and ever branded as “awful mean” the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you.

Diana Barry – Anne of Green Gables

How to Blind Bake Individual Raspberry Tarts (Step-by-Step)

Because these mini tarts bake so quickly, you can prepare the tart shells and the raspberry filling separately. This simple technique guarantees perfectly crisp, golden tart shells with no soggy bottoms and a thick, juicy filling that sets beautifully.

• Prepare the tart shells and place in the freezer for 15 mins.
• Dock the bottom of each tart shell and place a muffin liner in each. Fill the liner with pie weights, dried rice, or dried beans.
• Bake in a preheated 325 °F (160 °C) oven for 15 mins.
• Remove the liner and weights.
• Return to the oven 10 minutes or until lightly browned.
• Allow to cool and then fill with raspberry filling.

These mini raspberry tarts are delicious on their own, but you can absolutely dress them up! Add a tiny lattice top to each tartlet for a classic bakery-style look. Pop them back in the oven for about 10 minutes, or until the pastry turns lightly golden and crisp.

Perfect for holidays, tea parties, Mother’s Day brunch, or an easy weekend treat, these sweet little tarts are as beautiful as they are delicious.

Mini Raspberry Tarts Using Canning Jar Lids (Easy Mason Jar Lid Tarts)

If you love mini desserts, these mini raspberry tarts made with canning jar lids are such a fun and charming alternative to traditional tart pans. Mason jar rings are the perfect size for individual raspberry pies, and they create beautifully crisp tart shells without any special equipment. This method works with homemade or store-bought pie dough and is perfect for bake sales, brunches, picnics, or any time you want a small but delicious fruit dessert.

Below is the simple step-by-step method for making mini tart shells using Mason jar lids, plus helpful tips to ensure your pastry stays crisp, flaky, and golden.

How to Make Mini Raspberry Tart Shells (Step-by-Step)(Using Mason Jar Lids)

Prepare the Mason jar lids.
Place the flat insert inside the ring so the shiny side faces up.

Cut and shape the dough.
Roll out your pie dough and cut circles slightly larger than each lid. Gently press the dough into the lids, shaping it all the way up the sides.

Chill the pastry.
Refrigerate the tart shells for about 15 minutes. Chilled dough helps prevent shrinking and creates a flakier crust.

Dock the dough.
Use a fork to poke a few small holes in the bottom of each shell to help steam escape during baking.

Fill the mini tarts.
Spoon in your prepared raspberry filling, filling each tart shell all the way to the top.

Add a lattice top (optional but adorable).
Cut thin strips of leftover dough and weave a lattice on each mini pie.

Bake until golden.
Bake at 350 °F (180 °C) for 30 minutes, or until the pastry is set and lightly browned on top.

Cool and serve.
Allow the mini raspberry pies to cool before removing them from the lids. Enjoy warm or at room temperature.

Make these sweet treats in half the time by using store bought dough!

Storage

Storing Raspberry Tarts in the Refrigerator

Although, fruit tarts are best enjoyed fresh the day you make them, leftovers can be stored covered in the refrigerator for up to 4 days. After that the crust will loose it’s crispness and the filling will start to dry out.

Freezing Raspberry Tarts

To freeze your raspberry tarts, allow them to cool to room temperature. Wrap each in plastic wrap and place them in an airtight container. They can be kept in the freezer for up to 3 months.

When you are ready to enjoy your tarts, remove from the freezer and let them come back up to room temperature.

How to Make Individual Raspberry Tarts

For the pastry

1. Prepare a double pie crust recipe or use store-bought.
2. Roll the dough out on a lightly floured countertop. Move and flip the dough around. Apply more flour as needed to ensure it doesn’t stick.
3. Using a muffin tin, or canning jar lids (see above instructions), cut the dough a little bigger than the tin. (You can use a large cookie cutter for this).

4. Form the dough to the inside and up the sides of the tin.

5. Chill in the freezer 15 mins.

For the Filling

1. In a medium sauce pot over medium heat, add the raspberries.
2. Mix in 1 1/2 cups brown sugar, 2 teaspoons lemon juice, and 2 Tablespoons cornstarch.
3. Cook, stirring occasionally, until it starts to simmer and the berry sauce is thickened.
4. Remove from heat and stir in 1 Tablespoon butter.

5. Fill the tart shells with the raspberry filling.

6. (optional) Roll out the extra pie dough and press onto the top of each tart. You can use cut outs or weave a lattice top, if desired. Brush around the edges of the tart shell with water and press the top on to seal. (If using a full top, cut some holes for steam to escape.

7. (optional) Brush the top of the tart shells with an egg wash and sprinkle a pinch of sugar on top of each.

8. Bake in a preheated oven 20-30 minutes or until the top is baked and lightly browned. (Larger tarts in Mason jars will require 30 mins, smaller muffin tin tarts will require 20.)

9. Allow the tarts to cool. Remove from the tins and serve.

Hungry for more ways to use pie dough? The Perfect Pumpkin Pie, From Scratch Honey Apple Pie, Easy Banana Cream Pie (with pudding mix!)