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
- 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
- 1/2 cup raspberry jam or preserves
- Powdered sugar for dusting
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
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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.
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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
