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Mini Raspberry Almond Tarts

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These Mini Raspberry Almond Tarts are elegant bite-sized treats featuring a buttery almond-infused crust and a sweet raspberry filling. Perfect for parties, afternoon tea, or special occasions, these easy-to-make tarts deliver a delicious balance of nutty and fruity flavors.

Ingredients

For the Tart Shells:

  • 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

For the Filling:

  • ½ cup raspberry jam or preserves

For Garnish:

  • Powdered sugar for dusting

Instructions

  1. Preheat the Oven:

    • Set your oven to 350°F (175°C).
    • Line a mini muffin pan with mini paper liners or grease the pan well for easy removal.

  2. 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.

  3. Form the Tart Shells:

    • Scoop small portions of dough and roll them into balls (about 1-inch each).
    • Place each ball into the prepared mini muffin pan.
    • 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.

  4. Add the Filling:

    • Fill each indentation with a small amount of raspberry jam. Avoid overfilling to prevent overflow during baking.

  5. Bake the Tarts:

    • Bake for 13-15 minutes, or until the edges are lightly golden.

  6. Cool and Serve:

    • Let the tarts cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    • Dust with powdered sugar before serving.

Notes

  • Storage: Store cooled tarts in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze in a single layer in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.
  • Variations:
    • Use different fruit preserves like apricot, strawberry, or blueberry.
    • Make a nut-free version by replacing almond flour with extra all-purpose flour and omitting almond extract.
    • Create a gluten-free option by using a gluten-free all-purpose flour blend.

Find it online: https://avarecipe.com/mini-raspberry-almond-tarts/