Description
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.
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 350Β°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
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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
