Dreamy Mini Raspberry Almond Tarts Recipe for Sweet Bliss

Delicate pastry shells cradle a luxurious almond mini raspberry tarts recipe that whispers sweet promises of indulgence.

These miniature delights balance rich, nutty flavors with bright, tangy berries.

Each bite delivers a symphony of textures that dance across your palate.

The buttery crust provides a perfect canvas for the luscious almond cream and jewel-like raspberries.

Crafted with precision and love, these tarts bring sophistication to any dessert table.

Simple yet elegant, they require minimal ingredients but offer maximum flavor.

Grab your apron and let these irresistible little treats become your next baking adventure.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 202 kcal

Servings: 13

Mini Raspberry Almond Tarts: What You’ll Need

• All-Purpose Flour: Provides sturdy structure for the delicate pastry, choose unbleached for best texture.
• Almond Flour: Adds rich nutty flavor and tender crumb, look for finely ground variety.
• Granulated Sugar: Sweetens and helps create golden brown edges.
• Baking Powder: Ensures light and soft tart texture, check freshness for optimal rise.
• Salt: Balances sweetness and enhances overall flavor profile.

• Butter: Creates rich, flaky base with luxurious mouthfeel, use high-quality unsalted.
• Vanilla Extract: Adds warm, complex undertone, choose pure extract for deep flavor.
• Almond Extract: Intensifies nutty dimension, use sparingly for subtle sophistication.

• Raspberry Preserves: Brings vibrant fruity burst, select seedless for smooth consistency.
• Powdered Sugar: Provides elegant finishing touch and subtle sweetness, sift for even dusting.

Tools That Simplify Making Raspberry Almond Tarts

• Food Processor: Perfect for quickly mixing all dry and wet ingredients into a smooth tart dough.
• Mini Muffin Pan: Essential for creating perfectly sized individual tarts with uniform shape.
• Mini Paper Muffin Liners: Ensures easy removal and clean serving of tarts.
• Small Spring-Loaded Cookie Scoop: Helps create consistent, evenly sized dough balls.
• Wooden Spoon: Used to gently press down dough and create filling indents.
• Plastic Zip-Top Bag: Great for piping raspberry preserves neatly into tart centers.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Cooling Rack: Allows tarts to cool evenly after baking.
• Sifter or Fine Mesh Strainer: Perfect for dusting powdered sugar over finished tarts.

Instructions for Baking Mini Raspberry Almond Tarts

• Tart Preparation

Gather baking tools and ingredients for creating delicate raspberry treats that will delight your taste buds.

• Dough Creation

Blend flour varieties, sugar, and butter in a food processor until a soft, smooth mixture forms effortlessly.

• Tart Shaping

Gently press small dough balls into mini muffin liners, creating cozy little pockets for sweet raspberry filling.

• Raspberry Essence

Carefully pipe vibrant raspberry preserves into each tart’s delicate center, adding a burst of fruity flavor.

• Baking Magic

Slide the tray into a warm oven, allowing the tarts to transform into golden, crispy delights with a soft, jammy heart.

• Finishing Touch

Once cooled, dust these petite pastries with a whisper of powdered sugar, creating an elegant and irresistible dessert perfect for sharing with friends and family.

Flavor Ideas for These Fruity Mini Tarts

• Swap raspberry preserves with other fruity favorites like strawberry, apricot, or blueberry for a delightful flavor twist.
• Replace almond flour with ground hazelnuts or pecans to create a unique, crunchy texture that elevates the tart's depth.
• Prepare the dough up to 3 days in advance and store in the refrigerator, wrapped tightly in plastic wrap, for convenient baking when needed.
• Sprinkle toasted sliced almonds on top of the tarts after dusting with powdered sugar to add a delicate crunch and elegant presentation.
• Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions without compromising the tart's tender crumb.

Creative Ways to Present Mini Raspberry Tarts

• Brunch Bliss Bites: Serve these delightful mini tarts alongside a fresh fruit platter and light mimosas for a stunning weekend brunch spread that will impress your guests.
• Tea Time Treat: Pair these raspberry almond tarts with a steaming cup of Earl Grey or chamomile tea for an elegant afternoon snack that feels both sophisticated and comforting.
• Dessert Platter Partner: Arrange these mini tarts on a decorative platter with other small desserts like chocolate truffles or mini cheesecake bites for a stunning dessert buffet that offers variety and visual appeal.
• Gift-Worthy Goodies: Package these tarts in a cute gift box with a ribbon for a homemade present that shows thoughtfulness and culinary skill, perfect for birthdays or holiday gatherings.

Keeping Raspberry Almond Tarts Perfectly Fresh

• Refrigerate and Chill: Store these delightful mini tarts in an airtight container in the refrigerator to maintain their freshness and prevent the raspberry filling from spoiling quickly.
• Freeze for Future Enjoyment: Carefully wrap individual tarts in plastic wrap, then place in a freezer-safe container to preserve their delicate texture for up to 3 months, perfect for unexpected sweet cravings.
• Room Temperature Revival: Let frozen tarts thaw at room temperature for about 30 minutes before serving, ensuring they regain their soft, tender consistency and vibrant flavor.
• Portion and Protect: Separate layers of tarts with parchment paper when storing to prevent sticking and maintain their beautiful appearance, keeping each bite as stunning as the first.

Elegant Raspberry Almond Tarts Recipe

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4.7 from 14 reviews

• Total Time: 30 minutes
• Yield: 13 1x

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Description

Delightful mini raspberry almond tarts combine silky almond cream with fresh raspberries in a buttery pastry shell. Elegant French-inspired desserts reward bakers with a perfect balance of nutty and fruity flavors.

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Ingredients

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• 1 cup (240 ml / 8 fl oz) all-purpose flour
• ½ cup (60 g / 2 oz) almond flour
• ½ cup (113 g / 4 oz) butter, cubed
• ½ cup (170 g / 6 oz) raspberry jam or preserves
• ⅓ cup (67 g / 2.4 oz) granulated sugar
• ½ tsp vanilla extract
• ¼ tsp almond extract
• ¼ tsp baking powder
• ¼ tsp salt
• Powdered sugar for dusting

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Instructions

1. Prepare Workspace: Preheat oven to 350°F (175°C) and position mini muffin tin with paper liners.
2. Create Dough Base: Pulse flour, almond flour, sugar, baking powder, and salt in food processor. Incorporate cold butter, vanilla, and almond extracts until mixture forms a cohesive, crumbly consistency.
3. Shape Tart Foundations: Knead dough until smooth, then portion uniform balls into each muffin liner. Use wooden spoon handle to create gentle wells in dough centers.
4. Fill and Assemble: Carefully pipe raspberry preserves into the center indentations of each tart using a snipped zip-top bag.
5. Bake and Cool: Bake for 13-15 minutes until edges turn golden and tarts set. Allow to cool in pan for 20 minutes to stabilize structure.
6. Finish and Serve: Delicately transfer tarts from pan and dust with powdered sugar using a fine-mesh sieve. Store in airtight container at room temperature for up to 5 days.

Notes

• Measure Precisely: Use exact measurements for flour and sugar to ensure consistent texture and sweetness in every tart.
• Butter Temperature Matters: Ensure butter is cold when mixing to create flaky, tender pastry with perfect crumbly consistency.
• Gentle Touch Technique: Avoid overmixing the dough to prevent tough tarts; stop pulsing when mixture just comes together.
• Preserve Placement Tip: Pipe raspberry preserves carefully to prevent overflow and maintain a clean, professional appearance.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 202
• Sugar: 9 g
• Sodium: 52 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg