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