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.

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.

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.