Why You’ll Love This Recipe
- Elegant and Bite-Sized: These mini tarts are as cute as they are delicious, perfect for parties or gatherings.
- Simple to Make: With only a few ingredients, these tarts come together quickly.
- Perfect Balance: The combination of almond and raspberry flavors is both sweet and nutty, making every bite irresistible.
- Make-Ahead: You can prepare these tarts in advance and enjoy them later.
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup raspberry jam or preserves
- Powdered sugar for dusting
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
- Make the Dough: In a food processor, combine the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the cubed butter, vanilla extract, and almond extract. Process until the mixture begins to form a dough.
- Form the Tarts: Turn the dough onto a surface and knead it gently. Use a small cookie scoop to form dough balls and place each into a muffin cup. Press the center to form an indentation.
- Fill with Jam: Spoon raspberry jam into a zip-top bag, cut a small corner, and pipe the jam into the indentations.
- Bake: Bake for 13-15 minutes, or until golden brown. Let cool in the pan for about 20 minutes before transferring to a wire rack.
- Finish: Dust with powdered sugar before serving.
Servings and Timing
- Servings: 24 mini tarts
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Variations
- Fruit Fillings: Swap raspberry jam for other fruits like apricot, strawberry, or blueberry.
- Nut-Free: Use regular flour instead of almond flour for a nut-free version.
Storage/Reheating
- Store tarts in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days.
- Freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use store-bought tart crusts?
Yes, store-bought mini tart shells can be used for convenience.
How do I prevent the jam from overflowing?
Be careful not to overfill the indentations with jam to avoid overflow during baking.
Can I freeze these tarts before baking?
Yes, you can freeze the unbaked tarts. Bake them directly from frozen, adding a few extra minutes to the baking time.
Can I make these tarts without almond flour?
Yes, you can substitute almond flour with an equal amount of all-purpose flour.
Can I use a different jam?
Yes, feel free to use any fruit preserves you prefer.
Conclusion
These Mini Raspberry Almond Tarts are a perfect sweet treat with a balance of tangy fruit and rich almond flavor. They’re quick to make, beautifully presented, and ideal for any occasion, from family dinners to holiday gatherings. Enjoy these delightful tarts with your loved ones!
Mini Raspberry Almond Tarts
- Total Time: 40 minutes
- Yield: 24 Servings
- Diet: Vegetarian
Description
Mini Raspberry Almond Tarts combine the sweet, tangy raspberry jam with the nutty richness of almond, all in a buttery, flaky tart shell. These elegant bite-sized treats are perfect for any occasion, from parties to family gatherings. Easy to make, they’re a delicious and sophisticated addition to your dessert table.
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup raspberry jam or preserves
- Powdered sugar for dusting
Instructions
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
-
Make the Dough:
- In a food processor, combine the all-purpose flour, almond flour, sugar, baking powder, and salt.
- Add the cubed butter, vanilla extract, and almond extract. Process until the mixture begins to form a dough.
-
Form the Tarts:
- Turn the dough onto a surface and knead it gently.
- Use a small cookie scoop to form dough balls and place each into a muffin cup. Press the center to form an indentation.
-
Fill with Jam:
- Spoon raspberry jam into a zip-top bag, cut a small corner, and pipe the jam into the indentations of each tart.
-
Bake:
- Bake for 13-15 minutes, or until the tarts are golden brown. Let cool in the pan for about 20 minutes before transferring to a wire rack.
-
Finish:
- Dust the tarts with powdered sugar before serving.
Notes
- Swap raspberry jam for other fruit preserves such as apricot, strawberry, or blueberry.
- For a nut-free version, use regular flour instead of almond flour.
- Prep Time: 20minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
