Ingredients
1 cup of all-purpose flour πΎ
1/2 cup of almond flour π°
1/3 cup of granulated sugar π§
1/4 teaspoon of baking powder π§
1/4 teaspoon of salt π§
1/2 cup of unsalted butter, cubed π§
1/2 teaspoon of vanilla extract πΌ
1/4 teaspoon of almond extract π°
1/2 cup of raspberry jam or preserves π
Powdered sugar for dusting π°
Instructions
1οΈβ£ Preheat your oven to 350Β°F (175Β°C). Line a mini muffin pan with mini paper liners. π₯
2οΈβ£ 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. πΎπ°
3οΈβ£ Pulse the mixture until it begins to form a cohesive dough. Transfer the dough onto a clean surface. π₯
4οΈβ£ 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. π©βπ³
5οΈβ£ 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. π₯
6οΈβ£ 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. π
7οΈβ£ Place the tarts into the preheated oven and bake for 13-15 minutes, or until they are golden brown and fully set. β³
8οΈβ£ Allow the tarts to cool in the pan for approximately 20 minutes to prevent them from crumbling when removed. π¬οΈ
9οΈβ£ Once cooled, use a butter knife to assist in lifting the tarts out of the pan. Dust with powdered sugar for a finished appearance. π°
π Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days. π¦
- Prep Time: 20min
- Cook Time: 15min
Nutrition
- Calories: 120 Kcal