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. 📦