Mini Raspberry Almond Tarts are the perfect make-ahead treat for any festive occasion, whether you’re planning for Christmas desserts or Thanksgiving treats.
These mini desserts combine the tangy sweetness of raspberry with the nutty richness of almond, all packed into a delightful, bite-sized tart.
Whether you’re planning a holiday dinner or simply craving a delicious homemade tart, these Raspberry Almond Tarts are sure to impress.
The combination of flavors and textures in these mini tarts will leave your guests asking for more.
Mini Raspberry Almond Tarts Ingredients
Each ingredient in this recipe has been carefully chosen to create a perfect balance of flavor and texture.
Here’s why these ingredients are essential:
- All-purpose flour: Provides the base structure for the dough, ensuring it holds together while baking.
- Almond flour: Adds a nutty flavor and tender texture that complements the raspberry filling.
- Granulated sugar: Sweetens the dough and helps achieve a golden-brown color.
- Baking powder: Gives a slight lift to the tarts, making them light and airy.
- Salt: Enhances the flavors of all the ingredients, balancing the sweetness.
- Unsalted butter: Adds richness and moisture to the dough, creating a tender crumb.
- Vanilla extract: Infuses the dough with a subtle, sweet aroma.
- Almond extract: Intensifies the almond flavor, making each bite more delicious.
- Raspberry jam or preserves: Provides a sweet and tangy filling that pairs perfectly with the almond crust.
- Powdered sugar: Adds a touch of sweetness and a decorative finish when dusted over the tarts.
Tips and Notes
Making these Mini Raspberry Almond Tarts is straightforward, but a few tips can help ensure they turn out perfectly every time:
- Chill the dough: After mixing the dough, let it chill for about 30 minutes. This makes it easier to handle and shape.
- Use quality raspberry jam: Opt for high-quality raspberry preserves for the best flavor. Avoid jams with too much added sugar.
- Even indentations: Use the end of a wooden spoon to create uniform indentations in the dough balls for consistent filling.
- Avoid overfilling: Be careful not to overfill the indentations with jam to prevent it from spilling over during baking.
- Cool completely: Allow the tarts to cool in the pan to set properly before removing them to avoid crumbling.
- Decorate just before serving: Dust the powdered sugar on top just before serving to maintain its appearance.
How to Make Mini Raspberry Almond Tarts
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners to make removing the tarts easy after baking.
- Combine dry ingredients: In a food processor, mix together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Give it a few pulses to blend everything well.
- Add wet ingredients: Add the cubed butter, vanilla extract, and almond extract to the dry mixture. Process the mixture until it starts to come together into a dough.
- Form the dough: Turn the dough out onto a clean surface and knead it gently until smooth. Use a small cookie scoop to portion out the dough, then roll each portion into a small ball between your hands.
- Create indentations: Place each dough ball into the prepared mini muffin liners. Using the end of a wooden spoon, press gently into the center of each dough ball to create a small indentation.
- Fill with raspberry jam: Spoon the raspberry jam into a small zip-top bag, squeeze out the air, and seal. Snip a small corner off the bag and pipe the jam into the indentations in the dough balls.
- Bake: Place the filled dough balls in the preheated oven and bake for 13-15 minutes, or until the tarts are golden brown and set.
- Cool and decorate: Allow the tarts to cool in the pan for about 20 minutes. Carefully remove them from the pan and place them on a wire rack. Once completely cool, dust the tops with powdered sugar for a festive touch.
Storage
To keep your Mini Raspberry Almond Tarts fresh and delicious, follow these storage tips:
- Airtight container: Store the tarts in an airtight container to maintain their texture and flavor.
- Room temperature: Keep them at room temperature for up to 3 days.
- Refrigeration: If you need to store them longer, refrigerate for up to 5 days.
- Freezing: For extended storage, freeze the tarts in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
With these straightforward steps and helpful tips, you’ll have a delightful batch of Mini Raspberry Almond Tarts ready to impress at any festive occasion.
Enjoy the harmonious blend of raspberry and almond flavors in these charming mini treats!
Mini Raspberry Almond Tarts Recipe
Mini Raspberry Almond Tarts are delightful mini desserts that bring together the sweet tang of raspberry and the rich, nutty flavor of almonds. These bite-sized treats are perfect for any occasion, offering a delicious and elegant touch to your dessert table.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of almond flour
- 1/3 cup of granulated sugar
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter cubed
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- 1/2 cup of raspberry jam or preserves
- Powdered sugar for dusting
Instructions
1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners to make removing the tarts easy after baking.
2. Combine dry ingredients: In a food processor, mix together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Give it a few pulses to blend everything well.
3. Add wet ingredients: Add the cubed butter, vanilla extract, and almond extract to the dry mixture. Process the mixture until it starts to come together into a dough.
4. Form the dough: Turn the dough out onto a clean surface and knead it gently until smooth. Use a small cookie scoop to portion out the dough, then roll each portion into a small ball between your hands.
5. Create indentations: Place each dough ball into the prepared mini muffin liners. Using the end of a wooden spoon, press gently into the center of each dough ball to create a small indentation.
6. Fill with raspberry jam: Spoon the raspberry jam into a small zip-top bag, squeeze out the air, and seal. Snip a small corner off the bag and pipe the jam into the indentations in the dough balls.
7. Bake: Place the filled dough balls in the preheated oven and bake for 13-15 minutes, or until the tarts are golden brown and set.
8. Cool and decorate: Allow the tarts to cool in the pan for about 20 minutes. Carefully remove them from the pan and place them on a wire rack. Once completely cool, dust the tops with powdered sugar for a festive touch.
Notes
Making these Mini Raspberry Almond Tarts is straightforward, but a few tips can help ensure they turn out perfectly every time:
- Chill the dough: After mixing the dough, let it chill for about 30 minutes. This makes it easier to handle and shape.
- Use quality raspberry jam: Opt for high-quality raspberry preserves for the best flavor. Avoid jams with too much added sugar.
- Even indentations: Use the end of a wooden spoon to create uniform indentations in the dough balls for consistent filling.
- Avoid overfilling: Be careful not to overfill the indentations with jam to prevent it from spilling over during baking.
- Cool completely: Allow the tarts to cool in the pan to set properly before removing them to avoid crumbling.
- Decorate just before serving: Dust the powdered sugar on top just before serving to maintain its appearance.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 118Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 30mgCarbohydrates 17gFiber 1gSugar 11gProtein 1g
