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
Units
Scale
- 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
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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.
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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.
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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.
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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