There’s something magical about the combination of tart raspberries, nutty almonds, and a buttery, flaky crust. These Raspberry Almond Tarts bring together sweet and tangy flavors in a perfectly crisp, golden pastry. Whether you’re making them for a brunch, dessert table, or just to treat yourself, these tarts are a showstopper. The best part? They look fancy but are surprisingly easy to make!
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Why You’ll Love This Recipe
Sweet & Tart Balance: The juicy raspberries add a bright, tangy contrast to the sweet almond filling.
Buttery, Flaky Pastry: Each bite melts in your mouth with a perfectly crisp texture.
Elegant Yet Easy: They look bakery-worthy but come together with simple ingredients.
Great for Any Occasion: Serve them at brunch, afternoon tea, or as a stunning dessert.
Customizable: Swap out the raspberries for another berry or add a drizzle of chocolate for extra decadence.
Ingredients
Here’s what makes these tarts irresistible:
For the Tart Shells:
Pie Dough or Puff Pastry: The crisp, buttery base that holds everything together.
Butter: Adds richness and helps achieve a flaky texture.
Sugar: A touch of sweetness to enhance the crust.
Almond Extract: A hint of nuttiness to complement the filling.
For the Almond Filling:
Almond Flour: Gives a deliciously nutty, moist texture.
Egg: Helps bind the filling together.
Butter: Adds richness and depth.
Sugar: Balances out the tartness of the raspberries.
Vanilla & Almond Extract: Boosts the flavor with warm, nutty notes.
For the Topping:
Fresh Raspberries: Juicy and vibrant, adding the perfect tart bite.
Sliced Almonds: A toasty crunch that enhances the almond flavor.
Powdered Sugar: A light dusting for that bakery-fresh look.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to the right temperature so the tarts bake evenly.
Prepare the Tart Shells: Roll out the pie dough or puff pastry and cut it into rounds to fit your tart molds. Press the dough gently into the molds and prick the bottoms with a fork to prevent puffing.
Make the Almond Filling: In a bowl, mix together almond flour, butter, sugar, egg, and extracts until smooth.
Assemble the Tarts: Spoon the almond filling into each tart shell, spreading it evenly.
Add the Raspberries & Almonds: Gently press fresh raspberries into the filling and sprinkle with sliced almonds.
Bake Until Golden: Bake until the filling is set and the crust is beautifully golden brown.
Cool & Dust with Sugar: Let the tarts cool slightly before dusting with powdered sugar for a stunning finish.
How to Serve Raspberry Almond Tarts
With Whipped Cream: A dollop of lightly sweetened whipped cream makes these even more luxurious.
Drizzled with Honey or Chocolate: For an extra touch of indulgence.
Paired with Coffee or Tea: The perfect afternoon treat.
Warm or Chilled: Enjoy them fresh out of the oven or let them cool for a firmer texture.
Additional Tips
Use Frozen Raspberries: If fresh ones aren’t in season, frozen raspberries work well—just don’t thaw them first.
Make Ahead: The tart shells can be prepped in advance and stored in the fridge.
Customize the Filling: Add a touch of cinnamon or orange zest for a unique twist.
Storage: Store leftovers in an airtight container for up to 3 days.
FAQ
Q1: Can I use store-bought tart shells?
A1: Yes! Store-bought shells work great for a quicker version.
Q2: Can I make these gluten-free?
A2: Absolutely! Use a gluten-free tart crust and ensure all ingredients are gluten-free.
Q3: Can I freeze these tarts?
A3: Yes, freeze them in an airtight container for up to a month. Thaw and warm before serving.
Q4: Can I use a different fruit?
A4: Definitely! Try blueberries, blackberries, or even thinly sliced peaches.
Q5: How do I get the best tart crust texture?
A5: Chill the dough before baking and avoid overworking it.
Q6: What’s the best way to reheat these?
A6: Warm them in a 300°F oven for a few minutes to crisp up the crust.
Q7: Can I make mini tarts instead of full-sized ones?
A7: Yes! Just adjust the baking time accordingly.
Q8: What if I don’t have almond flour?
A8: You can use finely ground almonds or substitute with another nut flour.
Q9: Can I make the filling ahead of time?
A9: Yes! Store it in the fridge for up to 2 days before using.
Q10: Can I reduce the sugar?
A10: Yes, but keep in mind it helps balance the tart raspberries.
Final Thoughts
These Raspberry Almond Tarts are the perfect blend of elegance and simplicity. Whether you’re making them for a special occasion or just because, they’ll impress with their buttery crust, nutty almond filling, and juicy raspberries. Try them once, and you’ll want to make them again and again!
Print
Raspberry Almond Tarts
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
Description
These delightful mini raspberry almond tarts have a buttery, nutty crust with a sweet raspberry filling. Perfect for tea time, special occasions, or as a quick treat!
Ingredients
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup granulated sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, cubed
- 1/2 cup raspberry jam or preserves
- Confectioners’ sugar, for dusting
Instructions
-
Prepare the Dough:
- Preheat the oven to 350°F (175°C).
- Line a mini muffin pan with paper liners.
- In a food processor, combine all-purpose flour, almond flour, salt, baking powder, and sugar.
- Add cubed butter, almond extract, and vanilla extract. Pulse until a soft, handleable dough forms.
-
Shape the Tarts:
- Lightly flour a surface and roll the dough into small, even portions using a cookie scoop.
- Press each dough ball into the mini muffin pan.
- Use a wooden spoon handle to create an indentation in each tart.
-
Fill and Bake:
- Fill each indentation with raspberry jam using a piping bag or a ziplock bag with the corner cut off.
- Bake for 13-15 minutes or until edges turn golden.
-
Cool and Serve:
- Let tarts cool for at least 20 minutes before removing from the pan.
- Gently lift out using a butter knife if needed.
- Dust with confectioners’ sugar before serving.
Notes
- Store in an airtight container for up to 3 days.
- Swap raspberry jam for your favorite preserves like strawberry or apricot.
- For extra crunch, sprinkle sliced almonds on top before baking.
Nutrition
- Serving Size: 1 tart
- Calories: 160 kcal
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg