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Mini Raspberry Almond Tarts

Delicate mini tarts featuring a buttery almond flour crust filled with sweet raspberry jam and dusted with powdered sugar.

Ingredients

Scale
  • 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 unsalted butter, cubed.
  • 1/2 teaspoon vanilla extract.
  • 1/4 teaspoon almond extract.
  • 1/2 cup raspberry jam.
  • Powdered sugar for dusting.

Instructions

  1. Preheat oven to 350°F. Line mini muffin pan with paper liners.
  2. Process flours, sugar, baking powder, salt, butter, and extracts in food processor until dough forms.
  3. Roll dough into balls and place in liners. Make indentations with wooden spoon end.
  4. Pipe raspberry preserves into indentations using plastic bag with corner snipped.
  5. Bake 13-15 minutes until golden. Cool 20 minutes in pan. Dust with powdered sugar.

Notes

Keeps up to 5 days in airtight container.
Can be made ahead.

  • Author: Chef Stella

Nutrition

  • Calories: 125
  • Fat: 7 g
  • Carbohydrates: 15 g
  • Protein: 2 g