These Mini Raspberry Almond Tarts are delicate, buttery, and filled with sweet raspberry preserves for a treat that’s as beautiful as it is delicious. Perfect for tea parties, holidays, or whenever you need a bite-sized dessert, these tarts are easy to make and guaranteed to impress.
“A buttery almond crust paired with sweet raspberry filling—these mini tarts are a bite-sized delight!”
Why You’ll Love This Mini Raspberry Almond Tarts :
These Mini Raspberry Almond Tarts are a delightful combination of nutty almond flavor, fruity jam, and a touch of powdered sugar. The recipe is simple enough for novice bakers yet elegant enough to serve at special occasions. Plus, their mini size makes them perfect for sharing or indulging guilt-free!
Ingredients for Mini Raspberry Almond Tarts :
“With a few pantry staples and a touch of almond flavor, you can create these irresistible tarts.”
Tart Shell Ingredients
- 1 cup all-purpose flour: Provides structure to the tart shell.
- 1/2 cup almond flour: Adds a nutty, rich flavor and tender texture.
- 1/3 cup granulated sugar: Sweetens the tart dough.
- 1/4 teaspoon baking powder: Helps create a light and slightly crumbly texture.
- 1/4 teaspoon salt: Enhances the flavors.
- 1/2 cup unsalted butter, cubed: Adds richness and binds the dough.
- 1/2 teaspoon vanilla extract: Brings out the sweet flavors.
- 1/4 teaspoon almond extract: Enhances the almond flavor.
Filling and Topping
- 1/2 cup raspberry jam or preserves: The sweet, fruity center of the tarts.
- Powdered sugar: For a delicate dusting and decorative finish.
How to Make Mini Raspberry Almond Tarts :
Follow these easy steps to create these elegant, bite-sized desserts:
“From the buttery almond crust to the sweet raspberry filling, these tarts are as easy as they are delicious.”
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners to make removing the tarts easier after baking.
Step 2: Prepare the Tart Dough
In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Add the cubed butter, vanilla extract, and almond extract. Pulse the mixture until it begins to form a cohesive dough.
“The almond flour adds a rich, nutty flavor to the dough, making these tarts extra special.”
Step 3: Shape the Dough
Transfer the dough to a clean surface and knead gently until smooth. Using a small cookie scoop, divide the dough into evenly sized portions. Roll each portion into a ball and place it into the prepared muffin liners.
Step 4: Create the Indentations
Using the end of a wooden spoon, press down gently on each dough ball to create an indentation approximately 1/4 inch deep. This will hold the raspberry preserves.
“Creating a well for the jam ensures a perfect balance of buttery crust and sweet filling in every bite.”
Step 5: Fill with Raspberry Preserves
Spoon the raspberry preserves into a plastic zip-top bag, removing excess air before sealing. Snip off a small corner of the bag and pipe the preserves into the indentations in the dough.
Step 6: Bake
Place the tarts in the preheated oven and bake for 13-15 minutes, or until they are golden brown and set. Remove from the oven and let the tarts cool in the pan for about 20 minutes.
“Baking until golden ensures a crisp, buttery tart shell that holds the filling perfectly.”
Step 7: Cool and Garnish
Once the tarts are cool enough to handle, use a butter knife to gently lift them out of the pan. Dust the tops with powdered sugar for a beautiful, elegant finish.
Tips for Perfect Mini Raspberry Almond Tarts :
“For tarts that look and taste amazing, follow these tips!”
- Chill the Dough if Needed: If your dough is too soft, chill it for 10-15 minutes before rolling.
- Use Fresh Preserves: High-quality raspberry jam or preserves will enhance the flavor of the tarts.
- Even Baking: Rotate the pan halfway through baking to ensure even browning.
Customization Ideas :
- Switch the Jam: Substitute raspberry preserves with strawberry, apricot, or blackberry jam for variety.
- Add Nuts: Sprinkle chopped almonds or pistachios on top before baking for extra crunch.
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate after baking for a decadent touch.
What to Serve with Mini Raspberry Almond Tarts :
These versatile tarts pair beautifully with:
- Tea or Coffee: A warm drink complements the sweet, nutty flavors.
- Fresh Berries: Serve with fresh raspberries or strawberries for a pop of freshness.
- Whipped Cream: Add a dollop of whipped cream for an extra indulgent treat.
“Whether served on their own or with a hot drink, these mini tarts are sure to delight!”
Frequently Asked Questions :
Can I make these tarts ahead of time?
Yes! These tarts can be made up to 3 days in advance. Store them in an airtight container at room temperature.
Can I freeze these tarts?
Yes. Freeze the baked and cooled tarts in an airtight container for up to 3 months. Thaw at room temperature before serving.
How do I store leftovers?
Store the tarts in an airtight container at room temperature for up to 5 days. They can also be refrigerated if your kitchen is warm.
Can I use a mini tart pan instead of a muffin pan?
Yes! A mini tart pan will work perfectly for this recipe. Just ensure the tart shells are evenly sized.
Please remember to SHARE on Facebook and PIN IT!
FOLLOW ME ON PINTEREST BY CLICKING HERE <——
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Mini Raspberry Almond Tarts
"These elegant, bite-sized tarts are the perfect treat for any occasion!"
Ingredients
- For the Tart Shell
- 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
- For Filling and Garnish
- 1/2 cup raspberry jam or preserves
- Powdered sugar, for dusting
Instructions
- Preheat OvenPreheat oven to 350°F (175°C). Line a mini muffin pan with mini paper liners.
- Prepare DoughIn a food processor, combine flour, almond flour, sugar, baking powder, and salt. Add butter, vanilla extract, and almond extract. Pulse until dough forms.
- Shape DoughKnead dough gently on a clean surface. Roll into balls and place in the muffin liners.
- Create IndentationsUse the end of a wooden spoon to make a small well in each dough ball.
- Fill and BakePipe raspberry preserves into the wells. Bake for 13-15 minutes, until golden brown.
- Cool and GarnishLet tarts cool in the pan for 20 minutes. Dust with powdered sugar and serve.