Rub butter into flour until it resembles breadcrumbs, then stir in sugar and egg yolks to form a dough.
Knead the dough until smooth, wrap in cling film, and chill for 30 minutes.
Preheat the oven to 190°C.
Warm apricot jam in a saucepan and sieve it into a bowl to create a glaze.
Roll out chilled pastry on a floured surface and cut 12 rounds using a 7.5cm cutter.
Place pastry rounds in a bun tin, prick bases, line with parchment, and fill with uncooked lentils.
Bake for 15 minutes, cool in the tin, then remove paper and lentils to cool completely on a rack.
Whip double cream with icing sugar and vanilla until soft peaks form.
Spoon filling into cases, top with raspberries, and brush with apricot glaze.