These Mini Raspberry Almond Tarts are a perfect blend of sweet, tangy raspberries and a rich almond filling nestled in a buttery crust. These elegant tarts are simple to make, yet impressive enough to serve at parties, brunches, or as an after-dinner treat. The combination of juicy raspberries, almond flavors, and flaky crust makes these mini tarts irresistible.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1-2 tablespoons cold water

For the Almond Filling:

• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup almond flour (finely ground almonds)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt

For the Topping:

• 1 cup fresh raspberries
• 1/4 cup sliced almonds (for garnish)
• Powdered sugar (for dusting, optional)

Instructions

Step 1: Prepare the Crust

1. In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add cold water, 1 tablespoon at a time, pulsing between additions, until the dough begins to come together.
3. Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease a mini tart pan or muffin tin.

Step 3: Roll and Cut the Dough

1. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
2. Use a round cookie cutter or glass (about 2 1/2 – 3 inches in diameter) to cut out circles of dough. Press each circle into the prepared mini tart or muffin tin, ensuring it covers the bottom and sides.
3. Prick the bottom of each tart with a fork and refrigerate the tarts while you prepare the almond filling.

Step 4: Make the Almond Filling

1. In a medium bowl, beat the softened butter and sugar until light and fluffy.
2. Add the egg, vanilla extract, and almond extract, mixing until fully combined.
3. Stir in the almond flour, all-purpose flour, and salt until the mixture is smooth.

Step 5: Assemble the Tarts

1. Spoon about 1 tablespoon of the almond filling into each tart shell, filling it about 2/3 full.
2. Place 2-3 fresh raspberries on top of the almond filling in each tart.

Step 6: Bake the Tarts

1. Bake the mini tarts in the preheated oven for 18-22 minutes, or until the crust is golden brown and the almond filling is set and lightly browned.
2. Remove the tarts from the oven and allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 7: Garnish and Serve

1. Once the tarts have cooled, sprinkle them with sliced almonds and dust with powdered sugar if desired.
2. Serve and enjoy your mini raspberry almond tarts!

Cook Notes

• Chill the Dough: Be sure to refrigerate the dough before rolling it out to prevent it from becoming too soft and sticky.
• Blind Bake for Extra Crispness: If you want a crisper crust, you can blind bake the tart shells for about 10 minutes before adding the almond filling.
• Storage: Store leftover tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Variations

• Lemon Raspberry Tarts: Add 1 tablespoon of lemon zest to the almond filling for a citrusy twist.
• Chocolate Raspberry Tarts: Drizzle melted dark chocolate over the cooled tarts for an extra decadent dessert.
• Keto Version: Use almond flour for both the crust and filling, and substitute the sugar with a keto-friendly sweetener like erythritol or monk fruit.
• Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour for both the crust and the almond filling.

Frequently Asked Questions (FAQs)

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the tarts to prevent excess moisture.

How do I keep the crust from shrinking?

To prevent shrinkage, be sure to chill the dough thoroughly before rolling it out and baking. Press the dough gently into the tart molds without stretching it, and refrigerate the assembled tarts before baking.

Can I make these tarts ahead of time?

Yes! You can make the crust and filling a day in advance and store them separately. Assemble and bake the tarts on the day you plan to serve them for maximum freshness.

Can I freeze the mini tarts?

Yes, you can freeze the fully baked tarts. Allow them to cool completely, then wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Can I use a different fruit for these tarts?

Absolutely! You can substitute raspberries with blackberries, blueberries, or even sliced strawberries for a different flavor.

These Mini Raspberry Almond Tarts are a delightful, elegant dessert that’s perfect for any occasion. The combination of buttery crust, rich almond filling, and fresh raspberries makes for a deliciously balanced treat. Whether you serve them at a party or enjoy them as a sweet snack, these mini tarts are sure to be a hit!