Why You’ll Love This Recipe

Bite-Sized Elegance: Their miniature size makes them perfect for parties, gatherings, or as a delightful personal treat.
Flavor Harmony: The combination of nutty almond and vibrant raspberry creates a balanced and indulgent flavor profile.
Simple Preparation: With straightforward steps and common ingredients, these tarts are accessible to bakers of all skill levels.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners to ensure easy removal of the tarts after baking.
Prepare the 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 until the mixture forms a cohesive dough.
Form the Tart Shells: Scoop small portions of the dough and roll them into balls. Place each ball into the prepared mini muffin liners. Using the end of a wooden spoon or your thumb, press down in the center of each ball to create an indentation for the filling.
Add the Filling: Fill each indentation with a small amount of raspberry jam or preserves, being careful not to overfill to prevent overflow during baking.
Bake: Bake the tarts in the preheated oven for 13-15 minutes, or until the edges are lightly golden.
Cool and Serve: Allow the tarts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.

Servings and Timing

Servings: This recipe yields approximately 24 mini tarts.
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Variations

Flavor Variations: Substitute raspberry jam with other fruit preserves like apricot, strawberry, or blueberry to create different flavor profiles.
Nut-Free Option: Replace almond flour with additional all-purpose flour and omit the almond extract for a nut-free version.
Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate gluten-free diets.

Storage/Reheating

Storage: Store the cooled tarts in an airtight container at room temperature for up to 3 days.
Freezing: Place the tarts in a single layer in a freezer-safe container and freeze for up to 1 month. Thaw at room temperature before serving.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for a few minutes before forming the tart shells.

What if I don’t have a mini muffin pan?

If a mini muffin pan is unavailable, you can use a regular muffin pan to make slightly larger tarts. Adjust the baking time accordingly, adding a few extra minutes as needed.

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used, but they may release more moisture during baking. To prevent sogginess, consider mixing the berries with a bit of sugar and cornstarch before filling the tarts.

How can I ensure the tarts don’t stick to the pan?

Using mini paper liners helps prevent sticking. If not using liners, ensure the pan is well-greased, and allow the tarts to cool before gently removing them.

Is it necessary to use a food processor for the dough?

While a food processor simplifies the process, the dough can also be made by hand. Use a pastry cutter or fork to incorporate the butter into the dry ingredients until a cohesive dough forms.

Conclusion

Mini Raspberry Almond Tarts offer a delightful combination of flavors and textures in a petite package. Their elegant appearance and delectable taste make them a perfect addition to any dessert table or a sweet indulgence for yourself.