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Mini Raspberry Almond Tarts Recipe

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4 from 43 reviews

These Mini Raspberry Almond Tarts are delightful bite-sized treats featuring a buttery almond-flavored crust filled with sweet raspberry jam. Perfect for afternoon tea, parties, or as a charming dessert, these tarts combine the nutty richness of almond flour with the bright, fruity burst of raspberries, all topped with a light dusting of powdered sugar.

Ingredients

Crust Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Filling

  • 1/2 cup raspberry jam or preserves

Topping

  • Powdered sugar for dusting

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, granulated sugar, baking powder, and salt until well combined.
  2. Cut in Butter: Add the cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
  3. Add Flavors and Form Dough: Stir in vanilla extract and almond extract. Gently mix until the dough comes together. If the dough is too crumbly, you may add a teaspoon of cold water to help it bind but avoid adding too much.
  4. Chill Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  5. Preheat Oven and Prepare Tart Pans: Preheat your oven to 350°F (175°C). Lightly grease a mini tart pan or a mini muffin tin to prevent sticking.
  6. Roll Out and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut into rounds slightly larger than your mini tart cavities and gently press each round into the prepared pan.
  7. Add Raspberry Jam Filling: Spoon about a teaspoon of raspberry jam or preserves into the center of each tart shell, spreading gently but leaving edges clear for sealing.
  8. Bake the Tarts: Bake the mini tarts in the preheated oven for 18-22 minutes, or until the edges are golden brown and the filling is bubbly.
  9. Cool and Dust: Remove the tarts from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, dust the tops lightly with powdered sugar.
  10. Serve: Enjoy these mini raspberry almond tarts as a delightful snack or dessert, perfect for any occasion.

Notes

  • Ensure the butter is cold to achieve a flaky crust texture.
  • You can substitute raspberry jam with other fruit preserves if preferred.
  • Use a mini tart pan or mini muffin tin to shape these bite-sized treats.
  • Store leftover tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For a decorative touch, add slivered almonds on top before baking.

Find it online: https://recipethrive.com/mini-raspberry-almond-tarts-recipe/