Mini Raspberry Almond Tarts

Mini Raspberry Almond Tarts: A Bite-Sized Delight 🍰

There’s something undeniably charming about miniature desserts. They’re elegant, easy to share, and perfect for satisfying your sweet tooth without going overboard. Today, I’m excited to share a recipe for Mini Raspberry Almond Tarts that combines the rich, nutty flavor of almonds with the bright, tartness of raspberries. These little treats are perfect for any occasion, whether it’s a casual afternoon tea or a more formal gathering.

Ingredients:

• 1 cup of all-purpose flour 🌾
• 1/2 cup of almond flour 🌰
• 1/3 cup of granulated sugar 🧂
• 1/4 teaspoon of baking powder 🧁
• 1/4 teaspoon of salt 🧂
• 1/2 cup of unsalted butter, cubed 🧈
• 1/2 teaspoon of vanilla extract 🌼
• 1/4 teaspoon of almond extract 🌰
• 1/2 cup of raspberry jam or preserves 🍇
• Powdered sugar for dusting 🍰

Instructions:

1. Preheat Your Oven:
   Start by preheating your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners. 🔥
2. Prepare the Dough:
   In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Add the cubed butter, vanilla extract, and almond extract. 🌾🌰
3. Form the Dough:
   Pulse the mixture until it begins to form a cohesive dough. Transfer the dough onto a clean surface. 🍥
4. Shape the Dough:
   Knead the dough gently until smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll each portion in your hands to form perfect spheres and place them into the prepared muffin liners. 👩‍🍳
5. Create the Indentations:
   Use the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4 inch deep, to accommodate the raspberry preserves. 🍥
6. Fill with Raspberry Preserves:
   Fill a plastic zip-top bag with the raspberry preserves. Snip off a small corner of the bag and carefully pipe the preserves into the indentations in the dough. 🍇
7. Bake the Tarts:
   Place the tarts into the preheated oven and bake for 13-15 minutes, or until they are golden brown and fully set. ⏳
8. Cool the Tarts:
   Allow the tarts to cool in the pan for approximately 20 minutes to prevent them from crumbling when removed. 🌬️
9. Finish with Powdered Sugar:
   Once cooled, use a butter knife to assist in lifting the tarts out of the pan. Dust with powdered sugar for a finished appearance. 🍰
10. Store the Tarts:
    Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days. 📦

Quick Recipe Summary:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 24 mini tarts
• Calories: 120 Kcal per tart

These Mini Raspberry Almond Tarts are not only delicious but also beautifully presentable. Whether you’re hosting a party or just treating yourself, these bite-sized tarts are sure to impress. Enjoy!

Mini Raspberry Almond Tarts 🍰

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• Author: Dulcia
• Total Time: 35min
• Yield: 24 1x

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Ingredients

Scale 1x2x3x

1 cup of all-purpose flour 🌾
1/2 cup of almond flour 🌰
1/3 cup of granulated sugar 🧂
1/4 teaspoon of baking powder 🧁
1/4 teaspoon of salt 🧂
1/2 cup of unsalted butter, cubed 🧈
1/2 teaspoon of vanilla extract 🌼
1/4 teaspoon of almond extract 🌰
1/2 cup of raspberry jam or preserves 🍇
Powdered sugar for dusting 🍰

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Instructions

1️⃣ Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners. 🔥

2️⃣ In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Add the cubed butter, vanilla extract, and almond extract. 🌾🌰

3️⃣ Pulse the mixture until it begins to form a cohesive dough. Transfer the dough onto a clean surface. 🍥

4️⃣ Knead the dough gently until smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll each portion in your hands to form perfect spheres and place them into the prepared muffin liners. 👩‍🍳

5️⃣ Use the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4 inch deep, to accommodate the raspberry preserves. 🍥

6️⃣ Fill a plastic zip-top bag with the raspberry preserves. Snip off a small corner of the bag and carefully pipe the preserves into the indentations in the dough. 🍇

7️⃣ Place the tarts into the preheated oven and bake for 13-15 minutes, or until they are golden brown and fully set. ⏳

8️⃣ Allow the tarts to cool in the pan for approximately 20 minutes to prevent them from crumbling when removed. 🌬️

9️⃣ Once cooled, use a butter knife to assist in lifting the tarts out of the pan. Dust with powdered sugar for a finished appearance. 🍰

🔟 Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days. 📦

• Prep Time: 20min
• Cook Time: 15min

Nutrition

• Calories: 120 Kcal