Mini Raspberry Almond Tarts
They are sweet and tiny buttery bites. These goodies are mini raspberry almond tarts. They can be prepared in advance and are excellent for picnics or parties!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup raspberry jam or preserves
- powdered sugar for dusting
Instructions
- Prepare a mini muffin or tart pan by lining it with mini paper muffin liners while prepping the oven to 350 degrees.
- To make the crust, combine flour, almond flour, butter, sugar, salt, baking powder, vanilla, and almond extract.
- Use a blender or food processor to mix all together until you form a dough.
- Knead the dough on a floured surface until it comes together and becomes smooth.
- To make an even-sized shell, use a cookie scoop and form tight dough balls. Roll them using your palms.
- Once done, place each dough ball into the muffin pans with liners.
- Press the dough into the muffin pan and slightly shape it like a crust.
- Place the raspberry preserves in a piping bag and pipe-filling into your crust. When baked, the preserves will sink slightly, so fill the holes a little too full.
- You can also add raspberry bits for an extra bite.
- For 13 to 15 minutes, bake the tarts at 350 degrees. They need about 20 minutes to cool completely in the pan before they become too crumbly to remove. To lift them out, I like to use a butter knife.
- This is optional, but you can dust the tarts with confectioners' sugar and store them for up to five days in an airtight container.
Notes
If you are planning to make the raspberry preserves from scratch, I recommend you prepare them ahead of time before baking the dough. This will give the jam time to cool down completely before using it.