Step 1

Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.

Step 2

Cream butter, sugars, and vanilla extract together for approximately 1- 2 minutes.

Step 3

Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.

Step 4

Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a well.

Step 5

Spoon ½ to 1 tablespoon of raspberry preserves into the center of each tartlet. Sprinkle each tartlet with 1 heaping Tablespoon of crumble topping.

Step 6

Bake for 18-22 minutes or until lightly browned.

Step 7

Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.