Mini Raspberry Almond Tarts – Savor the harmony of Mini Raspberry Almond Tarts, a treat that combines the richness of almonds, with the tangy zestiness of raspberries. Perfect for those who love desserts this recipe showcases the joy of baking with decadent ingredients like all-purpose flour, almond flour, butter, and raspberry jam.
I still remember the first time I baked these Mini Raspberry Almond Tarts. It was a rainy afternoon when I craved something comforting. Feeling adventurous I decided to experiment in the kitchen. As the scent of almonds and raspberries wafted through our home it created an atmosphere. When they emerged from the oven brown my husband’s eyes sparkled with delight. Our little one. Dubbed the “bites of heaven.” Since then this recipe has become a beloved family favorite cherished for its simplicity and delightful flavors.
What makes this Mini Raspberry Almond Tarts truly special?
What sets these Mini Raspberry Almond Tarts apart is their combination of simplicity and sophistication. They are incredibly quick and easy to make taking 40 minutes from start to finish. This makes them perfect for occasions. Whether as a party indulgence a delightful addition to a family picnic or even as a cozy after-dinner treat, at home. The almond dough made at home adds a flavor that perfectly matches the sweet and tangy raspberry jam. This results in a delicious treat from any preservatives.
What You Need To Make This Mini Raspberry Almond Tarts Recipe?
All Purpose Flour: This forms the base of your tarts giving them the structure and classic texture that we all adore in goods. It’s, like the canvas for your masterpiece.
Almond Flour: The ingredient that steals the show! Almond flour adds a flavor and a tender crumb setting these tarts apart from the ordinary. It’s like an embrace for your taste buds.
Granulated Sugar: Just the right amount of sweetness to balance out the nuttiness of almonds and the tartness of raspberries. It’s like a whisper that brings harmony to each tart.
Baking Powder: Our tiny powerful rising agent. It’s what gives these tarts their light and airy texture creating a puff of joy with every bite.
Salt: A pinch of salt works its magic by enhancing flavors contrasting sweetness and bringing out the best in almonds and raspberries.
Butter: The butter adds richness and a melt-in-your-mouth quality to these tarts. It wraps all ingredients together in an embrace.
Vanilla and Almond Extracts: This enchanting combination brings warmth and depth to the flavors. While vanilla adds its touch almond extract enhances the essence resulting in an exquisite symphony of flavors.
Raspberry Jam or Preserves: The crowning jewel, on top of each tart. The raspberry jam brings a burst of fruity and tangy sweetness balancing the richness, with its flavor and attractive color.
Powdered Sugar (to Dust): This is the finishing touch that not only enhances the beauty of your tarts but also adds a gentle melt-in-your-mouth sweetness.
Steps To Make Mini Raspberry Almond Tarts:
Step 1: Preheat your oven to 350°F. Get a muffin pan. Line it with paper liners.
Step 2: Using your food processor combine the flour, sugar, baking powder, salt, cubed butter, vanilla, and almond extracts until you achieve a dough-like consistency.
Step 3: Transfer the dough onto a clean surface. Now it’s time to get hands-on; knead it until it becomes smooth.
Step 4: Shape the dough into balls. Place each one into a muffin liner.
Step 5: Now for some fun; take the end of a spoon and gently create an indent, on each dough ball. This is where you’ll add your raspberry jam.
Step 6: Prepare a zip bag with raspberry preserves cut off one corner. Squeeze it into the indents. Don’t hold back. A little extra is always better!
Step 7: Bake for 13 to 15 minutes. Remember to be patient. Let them cool for 20 minutes before removing them from the pan.
Step 8: Lastly give them a sprinkle of sugar, like falling snow to complete their appearance!
Tip:
Before you put your tarts in the oven you can try chilling the dough balls for around 10 to 15 minutes after placing them in the muffin liners. This little tip helps the dough hold its shape better while baking resulting in shaped and visually appealing tarts. The chilling time also allows the flavors to blend thoroughly enhancing the taste of your delightful treats. It’s a simple step. It can have a significant impact, on both how your Mini Raspberry Almond Tarts look and taste.
Frequently Asked Questions:
Can I use different jam flavors?
Of course! Feel free to try out flavors of jam and preserves.
How long do these tarts keep?
If you store them in an airtight container these tarts will stay fresh for, up to 5 days.
Can I make them gluten-free?
Definitely! You can make them gluten-free by using your gluten-free blend instead of all-purpose flour.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Raspberry Almond Tarts
Ingredients
- 1 c all-purpose flour
- 1/2 c almond flour
- 1/3 c granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 c butter cubed
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 c raspberry jam or preserves
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Line your mini muffin pan with paper liners.
- In a food processor combine all-purpose flour, almond flour, sugar, baking powder, salt, butter, vanilla extract and almond extract. Mix until the ingredients form a dough.
- Shape the dough into balls and place them into the muffin liners. Use the back of a spoon to press the center of each ball and create an indentation.
- Take a bag fill it with raspberry jam, and cut off one corner. Pipe the jam into the indentations of the dough.
- Place the pan in the oven. Bake for approximately 13 to 15 minutes. Once done baking allow them to cool in the pan for 20 minutes.
- Before serving dust your tarts, with sugar.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
1 cup all-purpose flour: 120 grams
1/2 cup almond flour: 50 grams
1/3 cup granulated sugar: 67 grams
1/4 teaspoon baking powder: 1 gram
1/4 teaspoon salt: 1.5 grams
1/2 cup butter, cubed: 113 grams
1/2 teaspoon vanilla extract: approximately 2.5 milliliters
1/4 teaspoon almond extract: approximately 1.25 milliliters
1/2 cup raspberry jam or preserves: 160 grams
For the powdered sugar for dusting, it’s usually done to taste, so there’s no precise conversion needed.