Mini Raspberry Almond Tarts

Almond flour, raspberry jam, and a buttery crust come together in these easy Mini Raspberry Almond Tarts. You’ll want more than one!

this Recipe

Okay, so let me paint a picture. Last year, on one of those chilly Sundays when it’s basically illegal not to bake something, I found myself craving something sweet. But not just any sweet—something cozy, bite-sized, and, if I’m being honest, something that would make me feel like I had my life together. You know that feeling?

I remembered these Mini Raspberry Almond Tarts my grandma used to make. Hers were perfect in that rustic, slightly uneven kind of way—flaky, buttery, with a dollop of jam that never quite landed in the center. And honestly? That made me love them even more.

I decided to give them a shot, thinking there’s no way they’d turn out as good as hers. Spoiler alert: they did. Maybe not on the first batch (we’re not here to pretend perfection), but by the third try? I nailed it. And every time I make them now, I’m right back in her kitchen, swiping powdered sugar off the counter and sneaking one before dinner.

Why You’ll Love This Mini Raspberry Almond Tarts Recipe?

First things first, these tarts look like something you’d buy from an overpriced bakery… but you made them. And they’re shockingly easy. I’m talking no-fuss, no-stress, no-sifting-18-times kind of baking.

They’re:

• Buttery and nutty, thanks to the almond flour (game-changer, if you ask me).
• Perfectly tart and sweet—raspberry jam adds that pop of fruity brightness.
• Small, but mighty—they’re tiny, which means you can eat more without guilt, right?
• Customizable—swap the jam, add a drizzle of glaze, or leave ’em rustic.

Also, if you’re like me and enjoy giving off “I totally have my life together” vibes at brunch? These tarts deliver.

Ingredient Notes:

You don’t need anything fancy here, which is part of the charm. But each ingredient pulls its weight, so here’s the scoop:

• All-Purpose Flour (1 cup): The base. The foundation. The plain Jane that holds it all together.
• Almond Flour (½ cup): This is where the magic happens. It makes the crust taste rich and buttery without actually being rich and buttery. Wild.
• Granulated Sugar (⅓ cup): Sweet, but not too sweet. Just enough to balance the tart raspberry jam.
• Baking Powder (¼ tsp): Gives the dough a little lift. No one likes a dense tart.
• Salt (¼ tsp): Because salt makes everything taste better. Don’t argue with me.
• Cold Butter (½ cup): Cube it, keep it cold. You want that flaky texture? This is how you get it.
• Vanilla Extract (½ tsp) + Almond Extract (¼ tsp): The twist you didn’t know you needed. Almond extract adds that cozy, bakery-style flavor.
• Raspberry Jam (½ cup): Store-bought works. Homemade works. Whatever you’ve got works.
• Powdered Sugar: For dusting. Totally optional but highly recommended because it’s pretty.

How To Make Mini Raspberry Almond Tarts?

Step 1: Preheat & Prep

Set the oven to 350°F. Line a mini muffin pan with paper liners—or spray the heck out of it if you’re out of liners. We’re all friends here.

Step 2: Make the Dough

Toss all your dry ingredients in a food processor (or a bowl, if you’re feeling old-school). Add the cold butter and pulse until it looks like coarse sand. Add those extracts and pulse again. No food processor? Cut the butter in with your hands like a rebel.

Step 3: Form the Tart Shells

Roll the dough into little balls (about a tablespoon each) and pop them into the mini muffin cups. Press your thumb—or the back of a teaspoon—into the center to make a well. They don’t have to be perfect. Mine never are.

Step 4: Fill with Jam

Spoon or pipe (if you’re feeling fancy) the raspberry jam into each little well. Not too much! I got overly enthusiastic once and had jam volcanoes.

Step 5: Bake

Bake for about 13-15 minutes. They should be just turning golden. Your kitchen will smell like you actually know what you’re doing, which is a bonus.

Step 6: Cool & Dust

Let them cool in the pan for at least 20 minutes. Dust with powdered sugar if you’re in the mood to show off.

Storage Options:

• Counter: Airtight container for up to 3 days. They’ll stay soft and tasty.
• Fridge: If you like your tarts a little firmer (or live somewhere warm), pop them in the fridge. They’ll keep for up to a week.
• Freezer: Yep, you can freeze them. Wrap individually and store in a zip bag for up to 3 months. Thaw overnight in the fridge or at room temp.

Variations and Substitutions:

• Make ‘em bigger. Use a regular muffin tin instead of mini. Just bake a few extra minutes.
• Switch up the jam! Strawberry, apricot, blackberry—go wild.
• Nut-free? Swap the almond flour for more all-purpose flour and skip the almond extract. Still yummy.
• Add a glaze. Mix powdered sugar with a little milk or lemon juice and drizzle away.

What to Serve with Mini Raspberry Almond Tarts?

• Vanilla Ice Cream: Hear me out—pop one tart on top of a scoop of vanilla. You’re welcome.
• Coffee or Tea: These are begging for a warm drink partner. Earl Grey or a bold espresso? Chef’s kiss.
• Brunch Spread: Add them alongside quiche, fruit salad, and mimosas. Instant fancy vibes.

Frequently Asked Questions:

Can I make these ahead of time?
Totally. In fact, they taste even better the next day once the flavors have chilled together.

Do I have to use raspberry?
Nope! Any jam will do. I love blackberry or fig when I’m feeling adventurous.

Why is my dough crumbly?
Could be the butter wasn’t cold enough. Next time, pop your dough in the fridge for 10-15 minutes before forming the shells.

These Mini Raspberry Almond Tarts are proof you don’t have to be a pastry chef to make something beautiful—and delicious. They’ve saved me more times than I can count (last-minute brunch, anyone?), and I’m betting they’ll do the same for you.

Try them out, and let me know how it goes! Did you stick with raspberry? Try a wild combo? Drop me a comment or tag me on your pics. Can’t wait to see your tarts!

Mini Raspberry Almond Tarts

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Indulge, in the uncomplicated pleasure of Mini Raspberry Almond Tarts. These little tarts offer a blend of a buttery crust the fruity tang of raspberry and the gentle warmth of almonds. Whether you’re preparing them for a gathering or simply enjoying them on your own they are incredibly easy to make and bring joy with every bite. The combination of their size and delectable flavor ensures that each mouthful becomes an experience.

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24 Servings

Ingredients

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• 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

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Instructions

 

1. Preheat your oven to 350°F. Line your mini muffin pan with paper liners.
2. 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.
3. 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.
4. Take a bag fill it with raspberry jam, and cut off one corner. Pipe the jam into the indentations of the dough.
5. 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.
6. Before serving dust your tarts, with sugar.

Notes

Making these Mini Raspberry Almond Tarts gluten-free is super easy! Just swap out the flour with your gluten-free flour blend. Make sure to find a blend that can be used as a 1:1 replacement to preserve the texture. Remember, the key, to a gluten tart is finding the right balance of ingredients so adjust the moisture if necessary. With this adjustment everyone can enjoy the buttery, nutty and fruity goodness of these delightful tarts without worrying about gluten.

Audrey

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Bitty

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!

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