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.