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
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.
Very tasty tarts, made with other Christmas bakery.
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!
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??
I made these gluten free and dairy free, they turned out very good!
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.
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.
Why don’t you answer the questions that people ask?
It would be really nice if you “the author”, would reply to everyone’s questions. For that reason alone, I give this a one star review!
Is the cookies dough hard or soft when fully baked
I would like to know if these could be frozen? Thinking of an upcoming wedding.
Love this recipe!
These are delicious and so easy to make! Thanks.
I love the recipe and I am planning to triple it to make a load of them for a party. I need to bake in batches because I only have one mini muffin pan, but I’d like to make all of the dough at once. Would you recommend refrigerating the raw dough between batches so the butter doesn’t melt out?
Has anyone tried to freeze these? Made them once and love this recipe !!!
I made these double the recipe and they were lovely for a baby shower. Thanks for the great recipe.
Such an easy recipe to follow! My family loved these cookies! Very tasty! I used blackberry, orange marmalade and strawberry jams! The ladies were fighting over the last 2! Lol
I stated making these for Christmas, and I’ve probably baked at least 10 batches for people. Absolutely tasty and very easy to make! 10 out of 10!💜
Hey Julie. I’m trying out the Raspberry Almond Tarts and my dough is too dry. Won’t form a ball of dough. I double checked my ingredients and measurements. What can I do to get dough to form, add more butter?
Thanks, Cathy