Dessert

Mini Raspberry Almond Tarts Recipe

ByMaya Quinn January 19, 2026January 19, 2026

Introduction

These Mini Raspberry Almond Tarts are a delightful bite-sized treat combining buttery almond crust with sweet, tangy raspberry jam. Perfect for parties or a simple dessert, they offer a lovely balance of flavors and textures that’s sure to impress.

A close-up image of six small tartlets arranged on a round white plate with delicate dotted patterns on the edge; each tartlet has two layers— a crisp, light beige pastry shell with fluted sides forming the base and edges, filled with a shiny, deep red raspberry jam center that is slightly raised and glistening; the jam layer is topped with a light dusting of white powdered sugar that adds a soft texture contrasting with the smooth jam and crumbly pastry, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup of all-purpose flour
1/2 cup of almond flour
1/3 cup of granulated sugar
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of unsalted butter, cubed
1/2 teaspoon of vanilla extract
1/4 teaspoon of almond extract
1/2 cup of raspberry jam or preserves
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners to make removing the tarts easy after baking.
Step 2: In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Pulse a few times to blend the dry ingredients well.
Step 3: Add the cubed butter, vanilla extract, and almond extract to the dry mixture. Process until the mixture starts to come together into a dough.
Step 4: Turn the dough out onto a clean surface and knead gently until smooth. Use a small cookie scoop to portion out the dough, then roll each portion into a small ball between your hands.
Step 5: Place each dough ball into the prepared mini muffin liners. Using the end of a wooden spoon, press gently into the center of each dough ball to create a small indentation.
Step 6: Spoon the raspberry jam into a small zip-top bag, squeeze out the air, and seal. Snip a small corner off the bag and pipe the jam into the indentations in the dough balls.
Step 7: Bake the filled dough balls in the preheated oven for 13-15 minutes, or until the tarts are golden brown and set.
Step 8: Allow the tarts to cool in the pan for about 20 minutes. Carefully remove them and place on a wire rack. Once completely cool, dust the tops with powdered sugar.

Tips & Variations

For extra almond flavor, sprinkle some sliced almonds on top of each tart before baking.
Try swapping raspberry jam with apricot or cherry preserves for a different fruity twist.
Use cold butter to help achieve a flaky and tender crust.
If you don’t have a food processor, you can mix the ingredients by hand using a pastry cutter or your fingers.

Storage

Store the mini tarts in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in a low oven or enjoy them chilled; avoid microwaving to maintain the crust’s texture.

How to Serve

A group of small tartlets arranged on a white plate with a detailed edge, each tartlet having three layers: a light golden, crumbly pastry base, a powdered sugar dusting on the top edge creating a soft white border, and a glossy, deep red raspberry jam filling in the center with visible raspberry seeds. The tartlets are stacked slightly on each other, showing their scalloped edges clearly, and the background has a white marbled texture with some out-of-focus raspberries adding a touch of red. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Just let it sit at room temperature for a few minutes before working with it.

What can I use instead of almond flour?

If you don’t have almond flour, you can substitute it with all-purpose flour, but the texture and flavor will be slightly different. For a similar nutty taste, finely ground hazelnuts might also work well.