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.
PrintMini Raspberry Almond Tarts
These Mini Raspberry Almond Tarts are the perfect sweet buttery little bites! Great for brunches or baby showers because they can be made ahead.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 mini tarts 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
Made them, loved them and shared them!
Thank you, Sharon! So glad you enjoyed and shared too!
Made these today; so yummy! Loved the almond flavor and perfect little bite size. I didn’t have a food processor, so I used a pastry blender and it still came together great. Thank you for the tasty recipe!
I would last be to make these but do not have any almond flour. Do you think it would change the texture and//or flavor much if I use all purpose or perhaps cake flour instead?
Pam, I think it would be fine to just substitute an equal amount of all-purpose flour. Let me know how they turn out if you try them. Thanks for your question!
I made them today, subbing 1/2 cup of cake flour for the almond flour. I increased the almond extract to 1/2 tsp to give a more pronounced almond flavor since I was not using the almond flour. The dough seemed very dry and crumbly, however the flavor was great when they were done. I used cherry jam instead of raspberry because that is what I had on hand. May try again when I can find almond flour again.
Pam, I’m glad you liked them! The dough is a bit crumbly before baking. Cherry jam sound delicious and I’m glad you could make use of what you had. Happy baking!
Is it okay to eliminate almond flavor all the way and just use plain flour. Do you have another suggestion. Family loves raspberry flavor but not almond as much
Walmart carries almond flour for the best price per weight. You can freeze it for longer storage.
I made this, turned out great. But must say the rise was not as much as shown in your pictures. Dont know what I did wrong. Love the taste of the batch I baked.
You may have overworked the dough.
Does the Butter have to be refrigerated ? Thank you ⭐️
Yes, I used it right out of the fridge. Enjoy!
I want to make these and ship to my family and friends, putting them their own cookie sealed bag, how long to they stay fresh
This easy recipe turned out so scrumptious!! I thought I was making thumbprints for a second there, but these are so much more delicate and delicious. I used red raspberry for half and apricot for the other in 12 regular size cups. 20 min bake…as advertised!
Can I make this dough ahead of time and chill it overnight?
Yes, I think that would work well
can i freeze them after they cool
Yes that should be fine. Just may need to dust with powdered sugar after they thaw.
These are amazing. I make with whole wheat flour instead of all purpose flour and no almond extract.
Can you just use beaters I do not have food processor
I was wondering the same thing: I don’t have a food processor or pastry blender. I do have electric mixer and a regular blender.
Yes, you can mix by hand. The dough will seem crumbly, just scoop and roll in to a ball. I doubled and scooped exactly 48 mini muffin cups worth. I added 1 tsp almond and vanilla extract and used 24 raspberry and 24 apricot jam.
Can you freeze these & add the raspberrry & icing sugar after they thaw ? Want to make ahead for wedding dessert table.
Did you make these for a wedding? If so, how did you freeze them? How did they turn out? Love to know your process as I want to make these ahead for dessert table as well. Thanks!
I just made these I put blackberry extract instead of almond and blackberry jam in the middle. They came out perfect the whole family loves them. And you were right the jam does sink no matter how much you fill them up so I just put more on top after they cooled. Easy and stunning recipe. Thank you
I’m allergic to nuts, nut flours and such. What would be a good substitute for the almond flour? They look beautiful and the responses have all been so positive. I really want to make them.
You may want to try these similar tarts instead since the almond tart recipe has not been tested without almond flour. Hope you enjoy! https://lovelylittlekitchen.com/costco-raspberry-crumble-cookies/
These look fabulous and yummy! Do you think you could freeze the dough? I thought maybe in little silicon mini cups so they could pop out and be stored in a bag for use over the next month when guests pop in. Would that work?
I think that would work well!
These look so yummy and super cute! Can I skip the liner and just use non-stick spray? Can’t wait to try them this weekend!
I made these and I cooked them according to the time shown , to me they looked a little doughy in the center and they did not rise like the picture shows. 🤷🏻♀️
Very easy to make, great presentation! And DELICIOUS! Thank you for sharing this recipe!
This is an awful recipe!! It is very dry! I had to add milk to make it workable!!