Mini Raspberry Almond Tarts
Homemade Mini Raspberry Almond Tarts featuring a buttery almond crust with a sweet raspberry jam center, finished with powdered sugar. Perfect for special occasions or as a delightful snack.
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.