Mini Raspberry Almond Tarts

Grandmas always know how to make the most delicious baked recipes, don’t they? But you can also make some delicious sweet treats, namely these mini raspberry tarts. They are a combination of buttery almond flour crust and a sweet and juicy jam center with powdered sugar on top. 

They’re elegant enough for special occasions and delicious enough to do as grandma did and bake up a batch every weekend. These versatile little bites taste just as good as regular sized tarts except they are smaller (so, hey, that means you can have two!)

Since these are ideal for making in advance, you can whip up a batch for a special occasion, and they will stay soft and juicy until it’s time to unveil them. Mini raspberry tarts are a feast for the eyes and certainly for the stomach. Everyone will love them.

Why You’ll Love the Recipe:

These gorgeous little treats are flavored with almonds, vanilla and raspberry jam. They’re sweet, delicious and ideal for all kinds of occasions. 

How to Serve Them:

Enjoy these with your favorite drink. They’re elegant enough for a party.

Can You Make Them Ahead?

Yes, you can prepare these ahead.

Ingredients:

• All-purpose flour
• White sugar
• Almond flour
• Salt
• Baking powder
• Vanilla extract
• Unsalted butter
• Raspberry jam
• Almond extract
• Powdered sugar, for dusting

How to make Mini Raspberry Almond Tarts:

Step 1. Preheat the oven to 350°F and line a mini muffin pan with paper liners.

Step 2. Put the all-purpose flour and almond flour in a food processor with the sugar, salt, and baking powder.

Step 3. Add the butter, almond extract and vanilla extract.

Step 4. Pulse the mixture until it becomes a ball of dough.

Step 5. Knead until smooth then use a cookie scoop to make 24 small balls.

Step 6. Put a dough ball in each of the 24 mini muffin cups and use a wooden spoon to make a ¼-inch deep indentation.

Step 7. Put the raspberry jam in a Ziploc bag, snip off the corner, and pipe the jam into the indentation of each dough ball.

Step 8. Bake for 13 minutes or until they are set completely and golden brown.

Step 9. Let them cool in the pan for 20 minutes and then remove to a wire rack to finishing cooling.

Step 10. Sift powdered sugar on top and serve.

These cute mini tarts aren’t difficult to make and they are really sweet, crumbly and delicious.

Storage Instructions:

The baked tarts will keep for up to 5 days in an airtight container at room temperature.

Variations and Substitutions:

You can use either raspberry jam or raspberry preserves. Alternatively you could try another flavor, such as peach jam or strawberry jam.

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