Mini Raspberry Almond Tarts are a perfect blend of buttery almond-flour crust and a sweet, tangy raspberry jam center, elegantly dusted with powdered sugar. These bite-sized treats are simple to make yet look impressively refined, making them ideal for special occasions, tea parties, or everyday indulgence.
Easy Mini Raspberry Almond Tarts Recipe
These Mini Raspberry Almond Tarts are irresistibly tender, with a rich almond flavor complemented by the fruity brightness of raspberry jam. Their petite size makes them perfect for serving at gatherings or gifting to loved ones. With a crisp golden crust and vibrant jam filling, they’re as delightful to look at as they are to eat.
Why Our Mini Raspberry Almond Tarts Are the Best
- Buttery Almond Crust: A blend of all-purpose and almond flour creates a rich, tender base.
- Sweet and Tangy Filling: Raspberry jam adds a vibrant, fruity contrast.
- Elegant Presentation: A dusting of powdered sugar gives them a sophisticated finish.
- Make-Ahead Friendly: These tarts keep well, making them perfect for planning ahead.
Ingredients Notes Mini Raspberry Almond Tarts
Each ingredient in these Mini Raspberry Almond Tarts is key to achieving their perfect flavor and texture.
For the Dough:
- 1 cup all-purpose flour – Forms the base of the tart shell.
- ½ cup almond flour – Adds a nutty richness and tender texture.
- ⅓ cup granulated sugar – Sweetens the crust lightly.
- ¼ teaspoon baking powder – Provides a subtle lift for a delicate crust.
- ¼ teaspoon salt – Balances the sweetness.
- ½ cup unsalted butter, cubed – Ensures a rich and buttery base.
- ½ teaspoon vanilla extract – Enhances the overall flavor.
- ¼ teaspoon almond extract – Adds a fragrant almond note.
For the Filling and Garnish:
- ½ cup raspberry jam or preserves – The fruity centerpiece of the tarts.
- Powdered sugar – For a decorative and sweet finishing touch.
Kitchen Tools Needed for Mini Raspberry Almond Tarts
- Food processor
- Mini muffin pan
- Mini paper liners
- Small cookie scoop
- Wooden spoon (or similar tool for indentations)
- Plastic zip-top bag
- Sifter for powdered sugar
How to Make Mini Raspberry Almond Tarts
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a mini muffin pan with paper liners for easy removal.
2. Prepare the Dough
- In a food processor, combine 1 cup all-purpose flour, ½ cup almond flour, ⅓ cup granulated sugar, ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Add ½ cup cubed butter, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract to the dry mixture. Pulse until the dough begins to come together.
3. Shape the Dough
- Transfer the dough to a clean surface and knead gently until smooth.
- Use a small cookie scoop to portion the dough into uniform balls. Roll the portions into spheres with your hands and place them in the prepared liners.
4. Create Indentations and Fill
- Using the end of a wooden spoon, press a small indentation (about ¼ inch deep) into the top of each dough ball.
- Fill a plastic zip-top bag with ½ cup raspberry jam. Snip off a small corner and pipe the jam into the indentations.
5. Bake
- Place the tarts in the preheated oven and bake for 13–15 minutes, or until the edges are golden and the tarts are set.
6. Cool and Finish
- Allow the tarts to cool in the pan for about 20 minutes.
- Gently remove the tarts using a butter knife and transfer them to a wire rack.
- Dust with powdered sugar for a beautiful finishing touch.
How to Store Mini Raspberry Almond Tarts
At Room Temperature
Store the tarts in an airtight container for up to 5 days to maintain their freshness.
Freezing
To freeze, arrange the tarts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. Thaw at room temperature before serving.
Variations
- Apricot Almond Tarts: Swap raspberry jam for apricot preserves for a mellow, sweet alternative.
- Chocolate Raspberry Tarts: Drizzle melted dark chocolate over the top for an extra indulgent touch.
- Citrus Zest: Add a teaspoon of orange or lemon zest to the dough for a bright, citrusy twist.
What to Serve With Mini Raspberry Almond Tarts
These tarts pair beautifully with a cup of hot tea or coffee for a cozy afternoon treat. For a more decadent option, serve with a dollop of whipped cream or a drizzle of vanilla glaze.
Top Tips for Perfect Mini Raspberry Almond Tarts
- Use Cold Butter: This helps create a tender, flaky crust.
- Pipe the Jam: Piping the jam ensures clean, precise filling without mess.
- Chill the Dough: If the dough feels too soft, chill it briefly before shaping.
- Don’t Overfill: Add just enough jam to fill the indentations without overflowing.
- Cool Completely: Let the tarts cool fully before dusting with powdered sugar for a polished look.
Tips from Well-Known Chefs
- Mary Berry: Suggests using high-quality almond flour for the best flavor and texture.
- Ina Garten: Recommends warming the jam slightly for easier piping.
- Nigella Lawson: Advises adding a pinch of cinnamon to the dough for a subtle warm spice.
Frequently Asked Questions (FAQ)
1. Can I use homemade jam instead of store-bought?
Yes, homemade jam works beautifully and adds a personal touch to the tarts.
2. Can I substitute almond flour?
If almond flour is unavailable, replace it with an equal amount of all-purpose flour, though the almond flavor will be less pronounced.
3. How do I prevent the dough from sticking?
Dust your hands with a little flour if the dough feels sticky during shaping.
4. Can I make these tarts ahead of time?
Absolutely! They’re perfect for make-ahead baking and stay fresh for several days.
5. What other fillings can I use?
Try other fruit preserves, lemon curd, or even Nutella for variety.
Enjoy these Mini Raspberry Almond Tarts for a sophisticated and delicious addition to any dessert table!
Mini Raspberry Almond Tarts
Ingredients
– For the Dough:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter cubed
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
– For the Filling:
- 1/2 cup raspberry jam or preserves
- – For Decoration:
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line a mini muffin pan with mini paper liners.
- In a food processor, combine all-purpose flour, almond flour, sugar, baking powder, and salt. Add butter, vanilla, and almond extracts, and pulse until a dough forms.
- Knead the dough on a clean surface until smooth. Roll into small balls using a cookie scoop for uniformity and place them into the muffin liners.
- Press the end of a wooden spoon into each dough ball to create a 1/4-inch indentation for the jam.
- Pipe raspberry preserves into the indentations using a zip-top bag with a corner snipped off.
- Bake for 13–15 minutes or until golden brown. Cool in the pan for 20 minutes.
- Carefully remove the tarts with a butter knife and dust with powdered sugar before serving.
Notes
- Ensure the butter is cubed and cold for a flaky texture.
- Do not overfill the tarts with jam to prevent overflow.
- Store in an airtight container for up to 5 days.