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Mini Raspberry Almond Tarts Recipe

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★★★★★

4.6 from 139 reviews

Delight in these charming Mini Raspberry Almond Tarts, featuring a buttery almond-infused crust filled with sweet raspberry jam, perfect for an elegant dessert or a delightful afternoon treat.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1/2 cup of unsalted butter, cubed
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract

Filling and Garnish

  • 1/2 cup of raspberry jam or preserves
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare: 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.
  2. Combine Dry Ingredients: In a food processor, pulse together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt to blend the dry ingredients evenly.
  3. Add Wet Ingredients: Add the cubed unsalted butter, vanilla extract, and almond extract to the dry mixture in the food processor. Process the mixture until it begins to come together and form a dough.
  4. Form the Dough: Turn the dough out onto a clean surface and knead gently until smooth. Use a small cookie scoop to portion the dough and roll each portion into a small ball by hand.
  5. Create Indentations: Place each dough ball into the prepared mini muffin liners. Press gently into the center of each dough ball with the end of a wooden spoon to create a small indentation for the filling.
  6. Fill with Raspberry Jam: Spoon the raspberry jam into a small zip-top bag, remove any air, and seal. Snip a small corner off the bag and pipe the jam carefully into each indentation in the dough balls.
  7. Bake: Bake the filled dough balls in the preheated oven for 13-15 minutes, or until the tarts are golden brown and set.
  8. Cool and Decorate: Allow the tarts to cool in the pan for about 20 minutes. Carefully remove them from the pan and place them on a wire rack to cool completely. Once cool, dust the tops lightly with powdered sugar for a beautiful finishing touch.

Notes

  • You can substitute raspberry jam with any other berry preserves like strawberry or blueberry for variety.
  • Ensure the butter is cold when adding to help create a tender crumb in the crust.
  • Use mini muffin liners to prevent sticking and make serving easier.
  • The tarts can be stored in an airtight container at room temperature for up to 3 days.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Mini Raspberry Almond Tarts, Mini Tarts, Raspberry Jam Tart, Almond Flour Dessert, Bite-Sized Tarts, Easy Baking Recipe

Find it online: https://frommamamaya.com/mini-raspberry-almond-tarts-recipe/