Wonky Fruit Tarts

a woman removing raspberry tarts from a cupcake tin
Prep Time: 
25 minutes
Number of Servings: 
12 tarts
Recipe Source: 
The Batch Lady: Cooking on a Budget by Suzanne Mulholland ($28.99, HQ, HarperCollins, 2023)


  • 1 sheet pre-rolled shortcrust pastry
  • 1 (12 oz) jar raspberry jam
  • 7 oz frozen raspberries
  • Confectioners’ sugar, to dust


  1. Preheat oven to 350˚. Grease a 12-hole muffin tin.
  2. Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
  3. Push 1 round of pastry down into each hole of prepared muffin tin so sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfectly uniform.
  4. Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
  5. Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.


  • To Serve Fresh

    If you’re serving the tarts now:

    • They can be served warm or cooled to room temperature.
    • Simply dust with a little confectioners’ sugar, transfer to serving plates, and enjoy!
  • To Freeze

    If you’re making the tarts ahead to freeze:

    1. Let them cool to room temperature.
    2. Add them to a large, labelled freezer bag in a single layer. Freeze flat for up to 3 months.
    3. Remove as many tarts as you need from the freezer, and set them aside to defrost at room temperature. This will take about an hour.
    4. Enjoy cold, or warm tarts for 30 seconds or so in the microwave before serving.
Nutrition Info: 
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, Vitamin C


Suzanne Mulholland

Suzanne Mulholland is The Batch Lady. She is an expert in how to reclaim time and headspace by getting organised in the kitchen and beyond, through her batching method.

Suzanne shares her organizational secrets and recipes with her committed social media following, and lives in the Scottish Borders where she has been running demonstrations around Scotland in homes, schools and Women's Institutes since 2018.