Are you looking for a delicious and easy-to-make dessert that impresses at any gathering? Look no further than these Mini Raspberry Almond Tarts! Combining the rich flavors of almond and the sweet tang of raspberry, these tarts are not only a feast for the taste buds but also a treat for the eyes. Let’s dive into the recipe so you can whip up these little delights in no time.
Ingredients:
- 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 butter, cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup raspberry jam or preserves
- Powdered sugar for dusting
Directions:
- Preparation:
- Preheat your oven to 350°F (177°C).
- Line a mini muffin pan with mini paper muffin liners.
- Making the Dough:
- Combine the all-purpose flour, almond flour, granulated sugar, baking powder, salt, cubed butter, vanilla extract, and almond extract in a food processor.
- Pulse until the mixture forms a cohesive dough.
- Forming the Tarts:
- Transfer the dough to a clean surface and knead until smooth.
- Scoop using a small spring-loaded cookie scoop to form dough balls.
- Press each ball in a muffin liner using the blunt end of a wooden spoon to create a small indent.
- Filling the Tarts:
- Fill a plastic zip-top bag with raspberry preserves and cut off a tiny corner.
- Pipe the preserves into the indents in the dough.
- Baking:
- Bake for 13-15 minutes until lightly golden.
- Cool in the pan for 20 minutes before removing.
- Finishing Touches:
- Dust with powdered sugar.
- Store in an airtight container for up to 5 days.
Nutritional Information:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Calories: 190 kcal per serving
- Servings: 12 tarts
These Mini Raspberry Almond Tarts are perfect for parties, family gatherings, or just a special treat for yourself. The combination of a buttery almond crust and sweet raspberry filling, topped with a sprinkle of powdered sugar, makes these tarts irresistibly tasty. Enjoy making and indulging in this delightful dessert!
Mini Raspberry Almond Tarts
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Mini Raspberry Almond Tarts combine the nutty richness of almonds with the sweet tang of raspberry, creating a delicious harmony in a bite-sized treat. Each tart features a smooth almond-infused dough and a heart of raspberry jam, all topped with a gentle dusting of powdered sugar for a refined finish.Ideal for gatherings, these petite delights are not only a feast for the eyes but also offer a burst of flavor that satisfies any sweet tooth. Their elegant appearance and delectable taste make them perfect for tea parties, brunches, or as a sophisticated everyday treat. Simple to make and even easier to enjoy, these tarts are a true testament to the pleasures of home baking
Ingredients
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 butter, cubed
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup raspberry jam or preserves
Powdered sugar for dusting
Instructions
Preheat the oven to 350°F and line a mini muffin pan with mini paper muffin liners.
In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, salt, butter, vanilla extract, and almond extract.
Pulse until the mixture forms a cohesive dough. Transfer the dough to a clean surface and knead until smooth.
Use a small spring-loaded cookie scoop to form dough balls. Place each ball in a muffin liner and press down with the blunt end of a wooden spoon to create a small indent.
Fill a plastic zip-top bag with raspberry preserves, cut off a tiny corner, and pipe the preserves into the indents.
Bake for 13-15 minutes. Allow to cool in the pan for 20 minutes before removing.
Dust with powdered sugar and store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 190