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Mini Raspberry Almond Tarts

Mini Raspberry Almond Tarts with golden crusts, fresh raspberries, and slivered almonds.
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These Mini Raspberry Almond Tarts are elegant, bite-sized treats with a buttery almond crust, a rich almond filling, and a sweet raspberry jam topping. Perfect for tea parties, special occasions, or a delightful dessert, these tarts combine nutty flavors with fruity brightness for an irresistible pastry.

Ingredients

Scale

For the Tart Crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1/4 tsp salt

1 egg yolk

1–2 tbsp ice water (as needed)

For the Almond Filling:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1/2 tsp almond extract

1/2 cup almond flour

2 tbsp all-purpose flour

1/4 tsp salt

For the Topping:

1/2 cup raspberry jam (seedless preferred)

1/4 cup sliced almonds (optional, for garnish)

Powdered sugar (for dusting)

Instructions

Prepare the Tart Crust:

In a food processor, pulse together flour, powdered sugar, and salt.

Add cold butter cubes and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Almond Filling:

In a bowl, beat butter and sugar until light and fluffy.

Add the egg and almond extract, mixing until smooth.

Fold in almond flour, all-purpose flour, and salt until well combined. Set aside.

Assemble the Tarts:

Preheat oven to 350°F (175°C).

Roll out the chilled dough on a lightly floured surface and cut into small circles to fit mini tart molds or a mini muffin tin.

Press the dough into the molds and prick the bottoms with a fork.

Spoon about 1 teaspoon of almond filling into each tart shell, smoothing the top.

Bake for 18-20 minutes, or until the filling is set and lightly golden.

Add the Raspberry Topping:

Remove tarts from the oven and let cool slightly.

Warm the raspberry jam slightly in the microwave and spoon about 1/2 teaspoon over each tart.

Sprinkle with sliced almonds (if using) and let set.

5. Serve:

Once completely cool, dust with powdered sugar before serving. Enjoy!

Notes

Short on time? Use store-bought mini tart shells for a quicker version.

Substitute apricot jam or strawberry preserves for a different flavor.

Tarts can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: Mini Raspberry Almond Tarts

Find it online: https://mirayamsrecipe.com/mini-raspberry-almond-tarts/