Mini Raspberry Almond Tarts are the perfect combination of delicate, buttery crust, rich almond filling, and sweet-tart raspberry preserves. These bite-sized treats are not only visually stunning but also incredibly easy to make, making them an ideal recipe for beginner bakers. Whether you’re looking for an elegant dessert for a gathering or a simple homemade treat to satisfy your sweet tooth, these tarts are a great choice. With a crisp yet tender crust, a fragrant almond filling, and a fruity raspberry topping, each bite offers a delightful contrast of flavors and textures. Even if you’ve never made tarts before, this recipe is straightforward and rewarding. The best part? You don’t need any special tart pans—mini muffin tins work just as well. The combination of almond and raspberry is a classic in French baking, known for its sophisticated yet comforting taste. The crust is buttery and slightly sweet, the almond filling is rich and nutty, and the raspberry topping adds the perfect balance of sweetness and tartness. This recipe is designed to be beginner-friendly, with clear instructions and tips to ensure success. With just a handful of ingredients and simple techniques, you can create a bakery-quality dessert right at home. Plus, these tarts are incredibly versatile—you can customize the filling, swap out the fruit topping, or even experiment with different crust variations. They’re perfect for afternoon tea, celebrations, or as a sweet treat to enjoy any time of the day.
PrintMini Raspberry Almond Tarts
Bite-sized perfection! ✨ These Mini Raspberry Almond Tarts are a heavenly mix of buttery crust, sweet almond filling, and a burst of juicy raspberries! 😍🍓 With a delicate crunch and a melt-in-your-mouth texture, they’re perfect for tea time, parties, or a simple sweet treat. 🍰💕 Who’s ready to indulge in these elegant little delights? 😋 #RaspberryTarts #SweetAndNutty #MiniDesserts #TeaTimeTreats #AlmondLover #BiteSizedGoodness #HomemadeHappiness #PastryPerfection #EasyBaking #DeliciouslySweet 🍓✨
- Total Time: 45 minutes
- Yield: 12 tarts 1x
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour – Provides structure. You can substitute with a mix of almond flour and all-purpose flour for a more delicate texture.
- 1/2 cup unsalted butter, cold and cubed – Ensures a flaky crust. If you only have salted butter, reduce the added salt in the recipe.
- 1/4 cup powdered sugar – Adds slight sweetness. Granulated sugar can work, but powdered sugar creates a finer texture.
- 2–3 tablespoons cold water – Helps bring the dough together. Ice water prevents the butter from melting too soon.
For the Filling:
- 1/2 cup almond flour – Adds a rich, nutty flavor. If unavailable, finely ground almonds work as a substitute.
- 1/4 cup granulated sugar – Sweetens the filling. Brown sugar can add a caramelized depth of flavor.
- 4 tablespoons unsalted butter, softened – Creates a creamy consistency. Use room-temperature butter for easier mixing.
- 1 large egg – Binds the filling together. Let it sit at room temperature for better incorporation.
- 1/2 teaspoon almond extract – Enhances the almond flavor. If you prefer a milder taste, vanilla extract can be used instead.
For the Topping:
- 1/2 cup raspberry preserves – Provides a fruity contrast. You can swap with strawberry, apricot, or blueberry preserves.
- Fresh raspberries (optional, for garnish) – Adds freshness and a pop of color.
- Powdered sugar (optional, for garnish) – A light dusting makes the tarts look extra elegant.
Instructions
1. Prepare the Crust
- Mix the Dough: In a food processor, combine the all-purpose flour, cold butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, use a pastry cutter or rub the butter into the flour using your fingers.
- Shape and Chill: Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough to keep it tender. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. Chilling prevents the dough from shrinking during baking.
- Prepare Tart Shells: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter or the rim of a glass, cut out 12 small circles. Gently press them into a mini muffin tin or tart molds, making sure they fit snugly. Prick the bottoms with a fork to prevent puffing during baking.
2. Prepare the Filling
- Make Almond Cream: In a mixing bowl, beat together the almond flour, granulated sugar, softened butter, egg, and almond extract until smooth. A hand whisk works fine, but an electric mixer makes it even easier.
3. Assemble the Tarts
- Add the Filling: Spoon about 1 tablespoon of the almond mixture into each prepared crust. Spread it evenly but don’t overfill, as the filling will puff up slightly while baking.
- Add Raspberry Preserves: Place 1 teaspoon of raspberry preserves on top of each tart. Swirl lightly with a toothpick to create a marbled effect.
4. Bake the Tarts
- Preheat the Oven: Set the oven to 350°F (175°C). Always preheat to ensure even baking.
- Bake: Place the tarts in the oven and bake for 20-25 minutes, or until the crust is golden and the almond filling is set. Rotate the pan halfway through baking for even browning.
5. Cool and Garnish
- Cool the Tarts: Allow the tarts to cool completely in the pan before removing them. This helps them firm up and prevents breakage.
- Garnish and Serve: Top with fresh raspberries and a light dusting of powdered sugar for an elegant finish.
Notes
- Why is my dough too crumbly? If the dough isn’t coming together, add a teaspoon of cold water at a time until it holds.
- How do I know when the tarts are done? The crust should be lightly golden, and the almond filling should be set with a slight puff. A toothpick inserted should come out clean.
- My tarts stuck to the pan! Grease your muffin tin or tart molds lightly before pressing in the dough. Let the tarts cool completely before attempting to remove them.
- Can I make the dough ahead of time? Yes! You can prepare the dough up to two days in advance and keep it refrigerated until ready to use.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Why This Recipe is Perfect for Beginners
- Simple Ingredients: The recipe uses basic pantry staples like flour, butter, sugar, and eggs, making it accessible for home bakers.
- Easy-to-Follow Steps: Each step is broken down into manageable tasks, ensuring that even those new to baking can follow along with confidence.
- No Special Equipment Needed: You don’t need a tart pan—mini muffin tins work just as well, making this recipe convenient.
- Customizable: If you prefer a different jam or nut flavor, you can easily adapt the recipe to your taste.
- Quick and Impressive: With just 45 minutes from start to finish, these tarts make an elegant dessert without requiring hours in the kitchen.
Ingredients and Substitutions
For the Crust:
- 1 1/2 cups all-purpose flour – Provides structure. You can substitute with a mix of almond flour and all-purpose flour for a more delicate texture.
- 1/2 cup unsalted butter, cold and cubed – Ensures a flaky crust. If you only have salted butter, reduce the added salt in the recipe.
- 1/4 cup powdered sugar – Adds slight sweetness. Granulated sugar can work, but powdered sugar creates a finer texture.
- 2-3 tablespoons cold water – Helps bring the dough together. Ice water prevents the butter from melting too soon.
For the Filling:
- 1/2 cup almond flour – Adds a rich, nutty flavor. If unavailable, finely ground almonds work as a substitute.
- 1/4 cup granulated sugar – Sweetens the filling. Brown sugar can add a caramelized depth of flavor.
- 4 tablespoons unsalted butter, softened – Creates a creamy consistency. Use room-temperature butter for easier mixing.
- 1 large egg – Binds the filling together. Let it sit at room temperature for better incorporation.
- 1/2 teaspoon almond extract – Enhances the almond flavor. If you prefer a milder taste, vanilla extract can be used instead.
For the Topping:
- 1/2 cup raspberry preserves – Provides a fruity contrast. You can swap with strawberry, apricot, or blueberry preserves.
- Fresh raspberries (optional, for garnish) – Adds freshness and a pop of color.
- Powdered sugar (optional, for garnish) – A light dusting makes the tarts look extra elegant.
Step-by-Step Instructions
1. Prepare the Crust
- Mix the Dough: In a food processor, combine the all-purpose flour, cold butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, use a pastry cutter or rub the butter into the flour using your fingers.
- Shape and Chill: Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough to keep it tender. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. Chilling prevents the dough from shrinking during baking.
- Prepare Tart Shells: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter or the rim of a glass, cut out 12 small circles. Gently press them into a mini muffin tin or tart molds, making sure they fit snugly. Prick the bottoms with a fork to prevent puffing during baking.
2. Prepare the Filling
- Make Almond Cream: In a mixing bowl, beat together the almond flour, granulated sugar, softened butter, egg, and almond extract until smooth. A hand whisk works fine, but an electric mixer makes it even easier.
3. Assemble the Tarts
- Add the Filling: Spoon about 1 tablespoon of the almond mixture into each prepared crust. Spread it evenly but don’t overfill, as the filling will puff up slightly while baking.
- Add Raspberry Preserves: Place 1 teaspoon of raspberry preserves on top of each tart. Swirl lightly with a toothpick to create a marbled effect.
4. Bake the Tarts
- Preheat the Oven: Set the oven to 350°F (175°C). Always preheat to ensure even baking.
- Bake: Place the tarts in the oven and bake for 20-25 minutes, or until the crust is golden and the almond filling is set. Rotate the pan halfway through baking for even browning.
5. Cool and Garnish
- Cool the Tarts: Allow the tarts to cool completely in the pan before removing them. This helps them firm up and prevents breakage.
- Garnish and Serve: Top with fresh raspberries and a light dusting of powdered sugar for an elegant finish.
Beginner Tips and Troubleshooting
- Why is my dough too crumbly? If the dough isn’t coming together, add a teaspoon of cold water at a time until it holds.
- How do I know when the tarts are done? The crust should be lightly golden, and the almond filling should be set with a slight puff. A toothpick inserted should come out clean.
- My tarts stuck to the pan! Grease your muffin tin or tart molds lightly before pressing in the dough. Let the tarts cool completely before attempting to remove them.
- Can I make the dough ahead of time? Yes! You can prepare the dough up to two days in advance and keep it refrigerated until ready to use.
Serving Suggestions and Storage
- Pair with: A cup of coffee or tea for a delightful afternoon treat.
- Storage: Store leftover tarts in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Freezing: You can freeze baked tarts in a single layer for up to three months. Thaw at room temperature before serving.
Conclusion
Mini Raspberry Almond Tarts are a delightful way to bring bakery-quality treats into your home kitchen. Their combination of buttery crust, rich almond filling, and fruity raspberry topping makes them irresistible. With simple ingredients and easy steps, this recipe is beginner-friendly while still producing impressive results. Whether you’re making these for a party, a family gathering, or just as a treat for yourself, they’re sure to be a hit. Try the recipe and let us know how it turns out in the comments—happy baking!