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Mini Raspberry Almond Tarts Recipe

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★★★★★

4.3 from 22 reviews

These Mini Raspberry Almond Tarts combine buttery almond-infused shortcrust pastry with a sweet and tangy raspberry jam center. Perfectly portioned in bite-sized tarts, they offer a delightful treat with a tender crumb and a dusting of powdered sugar for an elegant finish. Ideal for parties, afternoon tea, or a light dessert.

Ingredients

Scale

Crust 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 butter, cubed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Filling and Garnish

  • 1/2 cup raspberry jam or preserves
  • Powdered sugar for dusting

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a mini muffin pan with mini paper cupcake liners to prevent sticking and make removal easy.
  2. Combine dough ingredients: In a food processor, blend together all-purpose flour, almond flour, sugar, baking powder, salt, cubed butter, vanilla extract, and almond extract until the mixture forms a cohesive dough.
  3. Knead the dough: Transfer the dough onto a clean surface and knead gently until it becomes smooth and fully combined, ensuring even texture.
  4. Form dough balls: Use a small spring-loaded cookie scoop or your hands to form tight, even dough balls. Place each ball into the prepared mini muffin liners evenly spaced in the pan.
  5. Create indentations: Press the blunt end of a wooden spoon into the center of each dough ball to create a 1/4 inch deep well for the jam filling.
  6. Fill with raspberry preserves: Transfer raspberry jam to a small plastic zip-top bag, squeeze out air, and seal. Snip a tiny corner off the bottom of the bag and pipe the jam into each indentation, filling slightly over as it will settle during baking.
  7. Bake the tarts: Place the muffin pan in the oven and bake for 13-15 minutes until the edges are lightly golden and the jam is set. Avoid overbaking to maintain a tender crust.
  8. Cool and remove: Allow the tarts to cool for about 20 minutes in the pan to firm up; use a butter knife to gently lift them out to prevent crumbling.
  9. Finish and store: Dust the cooled tarts with powdered sugar for a beautiful presentation. Store in an airtight container for up to 5 days.

Notes

  • Using mini paper liners makes tart removal easier and keeps them from sticking.
  • Overfilling the jam is key since it will sink slightly during baking.
  • Allowing the tarts to cool fully in the pan prevents them from breaking apart when removed.
  • These tarts can be stored at room temperature in an airtight container for up to five days.
  • Almond extract enhances the nutty flavor but can be omitted if unavailable.

Keywords: mini tarts, raspberry almond tarts, bite-size desserts, almond flour tart, raspberry jam tarts, party desserts

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