Mini Raspberry Almond Tarts

For your next special occasion, I highly suggest making these mini Raspberry Almond Tarts. These tarts are beautiful to look at and extremely tasty to eat.

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They are not difficult to make and have a great buttery almond crust that is filled with Raspberry Jam and then dusted with a light coating of Confectioner’s Sugar.

There are variations that can be used, but once you tasted these, you may not want to alter the recipe at all! 

You could use a simple flour crust instead of almond, you could also use a Strawberry Jam versus the Raspberry Jam.

Frequently Asked Questions:

            Can I use a Jam other than Raspberry?

You could use Strawberry, Apricot, Peach Jam or try using a pie filling for the center. Your choice depends on the purpose of celebration and the tastes of those eating these great Tarts.

            Can I make these in advance?

These Mini Raspberry Almond Tarts can be made up to 24 hours in advance. Be sure they are stored in an airtight container or covered tightly with plastic wrap and placed in the refrigerator.

            Can these tarts be made into a larger size?

You could certainly use a full size muffin pan when making these treats. However, I must say that these seem to be so much tastier when they are made as Mini Raspberry Almond Tarts. These make the perfect treat when they are bite sized and work great if you are following portion control for a diet.

What do you need to make Mini Raspberry Almond Tarts

            ½ cup Almond flour

            1 cup All Purpose flour

            ¼ tsp Salt

            ¼ tsp Baking Powder

            ⅓ cup Granulated Sugar

            ½ tsp Almond extract

            ½ tsp Vanilla extract

            ½ cup Butter, unsalted and cut into cubes

            ½ cup Raspberry Jam or Preserves

            Confectioner’s Sugar for dusting the tops

How to make Mini Raspberry Almond Tarts

FIRST STEP:

Preheat the oven to 350*

Line a mini muffin pan with paper liners to make for easy removal of tarts after baking

Combine the all purpose flour, almond flour, salt, baking powder and sugar in a food processor to get an even mixture

a)

b)

Once dry ingredients are blended together, add in the cubed butter, vanilla extract and almond extract

Using the Pulse option on your processor, begin to combine the mixture until it forms a dough that can be handled

SECOND STEP:

Once achieved, place the dough on a lightly floured surface

Use a cookie scoop to procure equal size portions

Place the round portions into each cup of the mini muffin pan

Use the handle of a wooden spoon to create the indentation in the center of each ball

Begin to fill the indentations with Raspberry preserves or Jam, This is easiest done by using a pastry bag or a ziploc bag with a corner cut off

a)

b)

THIRD STEP:

Place the muffin tray into the preheated oven and bake for 13 to 15 minutes. Until the edges begin to turn golden

Remove the pan from the oven and set aside to cool for at least 20 minutes

Carefully lift out each tart, use a butter knife to make it easier to remove the tarts

Dust with a sprinkling of Confectioners Sugar before storing in an airtight container or serving

Enjoy!

YUM!

Mini Raspberry Almond Tarts

Mini Raspberry Almond Tarts

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 50 minutes

Ingredients

  •             ½ cup Almond flour
  •             1 cup All Purpose flour
  •             ¼ tsp Salt
  •             ¼ tsp Baking Powder
  •             ⅓ cup Granulated Sugar
  •             ½ tsp Almond extract
  •             ½ tsp Vanilla extract
  •             ½ cup Butter, unsalted and cut into cubes
  •             ½ cup Raspberry Jam or Preserves
  •             Confectioner’s Sugar for dusting the tops

Instructions

FIRST STEP:

Preheat the oven to 350*

Line a mini muffin pan with paper liners to make for easy removal of tarts after baking

Combine the all purpose flour, almond flour, salt, baking powder and sugar in a food processor to get an even mixture

Once dry ingredients are blended together, add in the cubed butter, vanilla extract and almond extract

Using the Pulse option on your processor, begin to combine the mixture until it forms a dough that can be handled

SECOND STEP:

Once achieved, place the dough on a lightly floured surface

Use a cookie scoop to procure equal size portions

Place the round portions into each cup of the mini muffin pan

Use the handle of a wooden spoon to create the indentation in the center of each ball

Begin to fill the indentations with Raspberry preserves or Jam, This is easiest done by using a pastry bag or a ziploc bag with a corner cut off

THIRD STEP:

Place the muffin tray into the preheated oven and bake for 13 to 15 minutes. Until the edges begin to turn golden

Remove the pan from the oven and set aside to cool for at least 20 minutes

Carefully lift out each tart, use a butter knife to make it easier to remove the tarts

Dust with a sprinkling of Confectioners Sugar before storing in an airtight container or serving

Enjoy!