These adorable Mini Raspberry Almond Tarts have completely stolen my heart. Aren’t these the sweetest little Valentine’s treats? We love anything with almond flavoring around here, and these tiny tarts were there one minute and gone the next!
I made them in my mini muffin pan and using the mini muffin liners really made them easy to remove from the pan. Be sure to let them cool completely before trying to remove them. You will not need to spray the muffin liners with nonstick spray. The liners came off easily once the tarts were completely cooled.
You could use any flavor of jam or preserves you have on hand. Strawberry, cherry, or peach would be delicious. The center will sink a bit when the tarts are baked, so fill the center with more preserves than you think.
This recipe makes two dozen Mini Raspberry Almond Tarts but can be easily doubled. It is helpful to have a small, spring-loaded cookie dough scoop to portion the dough evenly into each of the muffin wells. If you don’t have one, just make the dough into one-inch round balls (one level tablespoon).
Make these Mini Raspberry Almond Tarts for someone you love! They’ll definitely get the message.
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Mini Raspberry Almond Tarts
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 mini tarts 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Mini Raspberry Almond Tarts are the perfect sweet buttery little bites! Great for brunches or baby showers because they can be made ahead.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup raspberry jam or preserves
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners.
- In a food processor (I used my mini size) combine flour, almond flour, sugar, baking powder, salt, butter, vanilla extract, and almond extract.
- Pulse until the dough comes together, and then pour it out onto a clean surface and knead together until smooth.
- Use a level small spring-loaded cookie scoop to form tight dough balls, rolling them in the palms of your hands. Place the dough balls in the muffin liners.
- Use the blunt end of a wooden spoon to indent the top of each dough ball about 1/4 inch to make room for the raspberry preserves.
- Spoon the raspberry preserves into a plastic zip top bag, then squeeze the air out and seal. Cut a tiny bit of one of the bottom corners off and pipe the preserves into the indent in the top of the dough balls. The preserves will sink slightly when baking, so overfill the indented space just a bit.
- Bake the tarts in a 350 degree oven for 13-15 minutes. Allow them to cool for about 20 minutes in the pan, or they will be too crumbly to remove easily. I like to use a butter knife to lift them out.
- Dust with powdered sugar and keep in an airtight container for up to 5 days.
Notes
This recipe is adapted from Saving Room For Dessert’s Wild Blueberry Almond Tea Cakes.
I have also made this recipe into 12 tarts using a standard size muffin pan and liners. After placing the dough in the 12 paper liners, I pressed a well into the center, and filled them with about 2 teaspoons of preserves. I baked them at 350 degrees for 18-20 minutes, and then allowed them to cool in the pan before removing. They were wonderful!
Nutrition
- Serving Size: 1 mini tart
- Calories: 88
- Sugar: 4.1g
- Sodium: 60mg
- Fat: 5.1g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0.2g
- Carbohydrates: 9.8g
- Fiber: 0.5g
- Protein: 1.1g
- Cholesterol: 10mg
Miriam says
Should the butter be cold or room temperature?
Diane says
I made with gluten free flour and non dairy butter for a family member . They turned out great
Barbie says
So glad for your comment Diane. I am making cookies for a wedding and wanted some gluten free options. I really was hoping someone had tried these with the 1:1 gluten free flour! Your comment gives me confidence to proceed with the gluten free option. Thank you!
Angela Antronica says
Hi Diane,
I am just started to experiment with gluten free flours. Can you share which type/brand that you have had most success with in baking?
Thank you!
Angela
Nora says
Hi
I made this recipe this afternoon. It tastes great. I used ground almond instead of almond four. I think we need to see a video of the recipe; it will be nice.
Gia says
Wondering the same, cold or room temp butter?
Donna says
These are one of my favorite
Easy and delicious
Thank you
Nadia says
Can you freeze these?
Monique says
Can these be made using just regular flour?
Viki Cummings says
I saw on Facebook this recipe and it says you can replace the Almond flour with the All-purpose flour but doesn’t say how much. I’m going try this replacing it with the actual almond flour measure
Kimberly says
Monique, I’m wondering the same thing. I’d like to use regular flour instead of almond flour.
Barbie says
Delicate and so enticing with the addition of almond flour and hint of almond extract! Made for a cookie table at niece’s wedding. Such a hit! They are pretty, delicate looking, and delicious! I do have few instructions which may help some of those wondering about the process.
1) First use cold butter out of the refrigerator. You must cut it into cubes prior to adding to your Ninja.
2) The dough at first looks crumbly and not holding in a ball. Once you start kneading and squeezing it, the butter warms and the dough starts to stick together beautifully.
3) You must cool completely prior to removing from the mini muffin tins or risk cracking your little gems.
I am so glad I made these! They are a little work but well worth it!!! Definitely fills the bill when you need something with a WOW factor!
Corinne Gaudet says
Can this dough be frozen? If so how long? Made the recipe and loved it.
Corinne Gaudet says
Loved this recipe. Easy to make. Tastes amazing.
Victoria Menezes says
Can these tarts be frozen
Joan says
I wish that the recipe mentioned right in the instructions that the dough does NOT come together in the food processor, as it looks very dry and crumbly; not like dough. Therefore, I added an extra 42g of butter in order to bring it to a dough in the processor. After they were in the oven, I read through the comments to discover what I had done wrong. We’ll see how these turn out now.
Suzie says
Very tasty tarts, made with other Christmas bakery.
Tina says
I made these using gf King Arthur 1:1 flour, and oat flour in place of the almond flour. I also added 3 tbs cold water since gf flour tends to need more moisture. They turned out wonderful! Thank you!
Louise Strharsky says
Can you use the silicone muffin pans instead of a regular mini pan with liners??? And I’m curious as to warm or cold butter??
Connie says
I made these gluten free and dairy free, they turned out very good!
Susanne says
Dough was quite crumbly. I kneaded it well. Had to press the dough balls together instead of quickly rolling. Took longer than anticipated. Almost like a shortbread dough that is pressed into a pan. Taste good. Mine were not pretty as the ones pictured.
Julia Verigin says
I made these a couple of days ago with homemade blackberry/rhubarb jam. They are now a top favourite of mine! Turned out just like the photos and would have added one of my own…. But they’re all gone! Such a delicate flavour combo.
Silky says
Why don’t you answer the questions that people ask?
Camille says
Is the cookies dough hard or soft when fully baked