Description
Mini Raspberry Almond Tarts are delightful bite-sized desserts featuring a buttery almond crust filled with sweet raspberry preserves, topped with a dusting of powdered sugar. They’re perfect for special occasions or as a sweet treat to enjoy anytime.
Ingredients
Units
Scale
For the Crust:
- 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 unsalted butter, cubed and cold
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Filling:
- 1/2 cup raspberry jam or preserves
For Garnish:
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Line a mini muffin pan with mini paper liners to ensure easy removal of the tarts after baking.
- Prepare the Dough: In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter, vanilla extract, and almond extract. Pulse until the mixture forms a cohesive dough.
- Form Dough Balls: Transfer the dough to a clean surface and knead gently until smooth. Use a small cookie scoop to portion the dough, then roll each portion into a ball between your hands.
- Shape the Tarts: Place each dough ball into the prepared mini muffin liners. Using the end of a wooden spoon, press gently into the center of each ball to create an indentation for the filling.
- Add Filling: Spoon the raspberry jam into a small zip-top bag, squeeze out the air, and seal. Snip a small corner off the bag and pipe the jam into the indentations in the dough balls.
- Bake: Place the filled dough balls in the preheated oven and bake for 13-15 minutes, or until the tarts are golden brown and set.
- Cool and Garnish: Allow the tarts to cool in the pan for about 20 minutes to set properly. Carefully remove them from the pan and place on a wire rack. Once completely cool, dust the tops with powdered sugar before serving.
Notes
- Storage: Store the tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Variations: Feel free to substitute the raspberry jam with other flavors like strawberry, apricot, or blackberry to suit your preference.