You know those desserts that you think you’ll stop at just one, but then somehow the plate is empty, and you’re left wondering where they all went? 😅 These Mini Raspberry Almond Tarts are exactly that kind of magic. They’re tiny bites of buttery, melt-in-your-mouth goodness, perfectly balanced with the tangy sweetness of raspberry jam and the nutty richness of almond filling. Whether you’re serving them up at a fancy brunch, a holiday party, or just a cozy weekend at home, these tarts are guaranteed to steal the show. And the best part? They’re surprisingly simple to make. Let’s dive in!
Why You’ll Fall in Love with These Mini Tarts
There’s so much to adore about these little tarts. First, they’re the perfect combination of flavors and textures. The buttery tart shell provides a delicate crunch, the raspberry jam adds a burst of fruity sweetness, and the almond filling is luxuriously creamy with just the right amount of nutty depth. Plus, they look so cute and elegant, making them ideal for any occasion. Need more convincing? Here’s why these tarts deserve a spot in your recipe repertoire:
- Simple Ingredients: You don’t need a long list of fancy items—most of the ingredients are pantry staples!
- Impressively Elegant: These bite-sized beauties look like they came straight from a French patisserie, but you can whip them up in your own kitchen.
- Customizable: Not a fan of raspberries? Swap in your favorite jam flavor. Love a bit of crunch? Sprinkle on extra slivered almonds.
- Make-Ahead Friendly: You can prepare the dough and filling in advance, making it a stress-free option for entertaining.
My Personal Connection to These Tarts
The first time I made these tarts, I was hosting a small family gathering. I wanted something bite-sized and fancy-looking without spending hours in the kitchen. When these little beauties came out of the oven, they were an instant hit. My grandma even asked for the recipe, which, let me tell you, is the ultimate compliment. Since then, these Mini Raspberry Almond Tarts have become a go-to for any celebration—or even just a weekend treat when I’m craving something sweet and special.
Prep Time, Cooking Time, and Servings
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Servings: 12 mini tarts
Each tart is just the right size for a few indulgent bites, making them perfect for sharing (or keeping all to yourself, no judgment here!). With a total time of just one hour, these are a quick and satisfying project for bakers of all skill levels.
Ingredients You’ll Need
Here’s everything you’ll need to create these delightful tarts. Don’t worry—it’s a short and straightforward list, but every ingredient plays a key role in building flavor and texture.
- 1 ½ cups all-purpose flour 🌾 (for a tender, buttery crust)
- ½ cup unsalted butter, cold and diced 🧈 (to create that flaky tart shell)
- 2 tbsp granulated sugar 🍬 (just a hint of sweetness for the dough)
- 1 large egg yolk 🥚 (binds the dough together)
- 1 tbsp ice water ❄️💧 (helps bring the dough together without making it too sticky)
- ⅓ cup raspberry jam 🍓 (the fruity star of the show)
- ¾ cup almond flour 🌰 (adds a rich, nutty flavor to the filling)
- ¼ cup powdered sugar 🍥 (for a smooth and slightly sweet almond filling)
- 2 large eggs 🥚🥚 (for structure and creaminess in the filling)
- ½ tsp vanilla extract 🍦 (a touch of warmth and depth)
- Fresh raspberries for garnish 🍇 (because presentation matters)
- Slivered almonds for topping 🌿 (adds crunch and a beautiful finish)
Step-by-Step Instructions
1: Make the Tart Dough
- In a mixing bowl, combine the all-purpose flour and cold, diced butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Don’t overwork it—chunks of butter help create a flaky crust!
- Stir in the granulated sugar, then add the egg yolk and ice water. Mix until the dough starts to come together into a ball. If it feels dry, add a tiny bit more water, but be careful not to overdo it.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill. This step is essential for a firm, workable dough.
2: Prepare the Almond Filling
- In a separate bowl, whisk together the almond flour, powdered sugar, eggs, and vanilla extract. You should have a smooth, creamy mixture. Set it aside while the dough chills.
3: Assemble the Tarts
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin or tart pan.
- Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Using a round cutter (or even the rim of a glass), cut out small circles of dough to fit your tart molds. Press the dough gently into the molds, trimming off any excess.
- Spoon about ½ teaspoon of raspberry jam into the base of each tart shell. This layer will infuse every bite with a sweet, tangy pop of flavor.
- Top each tart with the almond filling, filling the molds about ¾ of the way to leave room for the filling to puff up slightly during baking.
4: Bake and Garnish
- Bake the tarts in the preheated oven for 18–22 minutes, or until the tops are lightly golden and set. The filling should no longer jiggle when you shake the pan gently.
- Let the tarts cool in the pan for 5 minutes before carefully transferring them to a wire rack. This ensures they don’t break apart while still warm.
- Once cooled, garnish each tart with a fresh raspberry and a sprinkle of slivered almonds. For an extra touch, dust them with powdered sugar before serving.
How to Serve These Mini Tarts
These Mini Raspberry Almond Tarts are incredibly versatile when it comes to serving. Here are a few ideas to make them the star of your table:
- Pair with a hot cup of tea or coffee for a cozy afternoon treat.
- Serve them as part of a dessert spread alongside chocolate-dipped strawberries and macarons.
- For a brunch spread, arrange them on a tiered stand with scones and mini muffins.
Additional Tips for Success
- Chill the Dough: Don’t skip the chilling step! It helps the butter solidify, which leads to a flakier crust.
- Don’t Overfill: Resist the temptation to overfill the tart shells with jam and filling. They’ll puff up slightly as they bake, so leave a bit of room at the top.
- Room Temperature Eggs: Using room temperature eggs for the filling helps ensure a smoother, creamier texture.
- Use Fresh Raspberries: The pop of color and burst of fresh flavor from the raspberries takes these tarts to the next level.
- Experiment with Flavors: Swap the raspberry jam for strawberry, apricot, or even lemon curd for a different twist.
Variations to Try
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for the tart dough and ensure your almond flour is certified gluten-free.
- Dairy-Free: Substitute the butter with a dairy-free alternative like vegan butter or coconut oil.
- Chocolate Lovers: Add a thin layer of melted dark chocolate between the tart shell and raspberry jam for a decadent surprise.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the almond filling for a bright, zesty flavor.
Freezing and Storage
If you have leftovers (unlikely, but it could happen!), store them in an airtight container in the fridge for up to three days. To freeze, place the baked and cooled tarts on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container. They’ll keep for up to three months. To serve, thaw at room temperature or warm gently in the oven.
FAQ
Can I use store-bought tart shells? Absolutely! If you’re short on time, premade shells are a great shortcut.
What other jams work well in this recipe? Apricot, strawberry, and blackberry jams are all fantastic options.
Can I make these in advance? Yes! You can prepare the dough and almond filling a day ahead and refrigerate them. Assemble and bake when you’re ready to serve.
What can I use instead of almond flour? You can substitute hazelnut flour or finely ground walnuts for a different flavor profile.
I can’t wait to see your Mini Raspberry Almond Tarts! Snap a photo and tag me on Instagram—you’ll definitely want to show off these bite-sized beauties. Happy baking! 😊
Print
Mini Raspberry Almond Tarts – Easy Bite-Sized Dessert
- Total Time: 1 hour
- Yield: 12 mini tarts 1x
- Diet: Vegetarian
Description
These Mini Raspberry Almond Tarts are a delightful combination of buttery tart shells, sweet raspberry jam, and creamy almond filling. Perfect for gatherings or as an elegant dessert, they’re easy to make yet impressive enough for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and diced
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1 tbsp ice water
- ⅓ cup raspberry jam
- ¾ cup almond flour
- ¼ cup powdered sugar
- 2 large eggs
- ½ tsp vanilla extract
- Fresh raspberries (for garnish)
- Slivered almonds (for topping)
Instructions
- In a mixing bowl, combine flour and cold butter until crumbly. Add sugar, egg yolk, and water; form into dough and chill.
- Whisk almond flour, powdered sugar, eggs, and vanilla to make the filling.
- Roll dough, cut into small circles, and press into a tart pan. Fill with jam and almond mixture.
- Bake at 350°F for 18–22 minutes, then garnish with raspberries and almonds.
Notes
- Chill the dough to ensure a flaky crust.
- For variation, try different jam flavors like apricot or strawberry.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American