If you’re looking for a delightful bite-sized treat that feels both elegant and comforting, this Mini Raspberry Almond Tarts Recipe is an absolute must-try. Imagine flaky, buttery tart shells hugging a luscious almond filling, accented by the bright, tangy sweetness of fresh raspberries and preserves. These charming little tarts not only bring a perfect balance of flavors and textures but also add a burst of color to any dessert spread. You’ll love how easy they are to make and how impossible it is to eat just one.
Ingredients You’ll Need
All the ingredients in this Mini Raspberry Almond Tarts Recipe come together simply yet thoughtfully, delivering layers of flavor and texture. Each component plays an essential role, from the tender pie crust forming a crisp shell to the almond flour lending a nutty richness that complements the raspberries perfectly.
- Refrigerated pie crust (1 sheet): Provides a flaky, buttery base that’s easy to work with and bakes beautifully golden.
- Almond flour (½ cup): Adds a moist, nutty flavor that makes the filling irresistibly rich.
- Granulated sugar (¼ cup): Sweetens the almond filling just enough to balance the tartness of the berries.
- Large egg (1): Binds the filling ingredients together and helps create a smooth texture.
- Unsalted butter (2 tablespoons, softened): Enhances the filling’s creaminess and depth of flavor.
- Almond extract (½ teaspoon): Intensifies the nutty notes, making the almond flavor pop.
- Salt (¼ teaspoon): Elevates all the other flavors and adds subtle contrast.
- Raspberry preserves (½ cup): Offers a sweet, fruity layer that complements the fresh raspberries perfectly.
- Fresh raspberries (½ cup): Bring brightness and a burst of juiciness to each tart.
- Sliced almonds (2 tablespoons): Add a lovely crunch and a toasty finish on top of the tarts.
How to Make Mini Raspberry Almond Tarts Recipe
Step 1: Prepare Your Tart Shells
Begin by preheating your oven to 350°F and lightly greasing a mini muffin pan to ensure your tarts don’t stick. Unroll the refrigerated pie crust and use a round cookie cutter (about 2.5 inches) to cut out perfect circles. Gently press each circle into the muffin pan wells, creating delicate little shells that will hold all the delicious fillings.
Step 2: Mix the Almond Filling
In a small bowl, whisk together almond flour, granulated sugar, a large egg, softened butter, almond extract, and salt. The goal is a smooth, luscious batter that’s rich with nutty flavor and just the right consistency to scoop into the tart shells.
Step 3: Assemble the Tarts
Spoon about half a teaspoon of raspberry preserves into the bottom of each tart shell—this vibrant layer brings a sweet-tart surprise. Top each with roughly a teaspoon of the almond filling, gently smoothing it over the preserves. Nestle a fresh raspberry right into the center, ensuring every bite bursts with juicy goodness. Finally, sprinkle sliced almonds on top for that crunchy, golden finish.
Step 4: Bake to Perfection
Bake the assembled tarts for 18 to 22 minutes, until the tops turn a gorgeous golden brown and the almond filling feels set to the touch. Once baked, allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This step is key to maintaining their shape and texture.
How to Serve Mini Raspberry Almond Tarts Recipe
Garnishes
These tarts are beautiful on their own, but a light dusting of powdered sugar or a few extra fresh raspberries on the plate enhances their appearance and adds an elegant touch. For an extra pop of color, a small mint leaf on each tart offers an inviting freshness that’s hard to resist.
Side Dishes
If you’re serving these Mini Raspberry Almond Tarts Recipe treats at a gathering, pair them with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of rich coffee or a floral tea also pairs wonderfully, balancing the sweetness with soothing warmth and aromas.
Creative Ways to Present
For a fun twist, serve these tarts on a tiered dessert stand to showcase their bite-sized allure. You can also place them in small, individual paper liners for easy grabbing at parties. If you’re feeling fancy, drizzle a little melted dark chocolate or a raspberry coulis over the top just before serving for an added flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Mini Raspberry Almond Tarts Recipe in an airtight container at room temperature for up to three days. This keeps the crust crisp and the filling fresh, making them perfect for enjoying later without any loss of flavor or texture.
Freezing
You can freeze these tarts by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a freezer-safe container or bag. When properly wrapped, they stay fresh for up to one month. Just thaw them at room temperature before serving.
Reheating
To refresh your tarts after refrigeration or freezing, warm them gently in a 300°F oven for about 5 to 7 minutes. This step revives the crispness of the crust and reminds you why the Mini Raspberry Almond Tarts Recipe is such a standout dessert.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust works wonderfully here if you prefer. Just be sure it’s well-chilled before cutting and placing into the muffin pan to maintain the shape and texture during baking.
What can I substitute for raspberry preserves?
If raspberry isn’t your favorite, apricot or strawberry preserves make delicious alternatives. They provide a similarly sweet and fruity layer that pairs beautifully with the almond filling.
Are these tarts suitable for a vegetarian diet?
Yes, this Mini Raspberry Almond Tarts Recipe is perfect for vegetarians since it contains no meat or gelatin. Just watch out for any crust brands if you have additional dietary preferences.
How many tarts does the recipe yield?
This recipe makes approximately 24 mini tarts, ideal for parties, celebrations, or sharing with friends and family without any leftovers going to waste.
Can I prepare these tarts ahead of time for a party?
Definitely! You can prepare and bake the tarts in advance and store them in an airtight container for up to three days. This makes entertaining stress-free while ensuring your guests enjoy a fresh, delectable pastry.
Final Thoughts
I can’t recommend this Mini Raspberry Almond Tarts Recipe enough for anyone who loves a perfect little dessert that combines simple ingredients with incredible flavor. Whether it’s for a casual afternoon treat or a special occasion, these tarts deliver a delightful mix of flaky, nutty, and fruity goodness that’s sure to put a smile on everyone’s face. Give them a try and see how quickly they disappear!
Print
Mini Raspberry Almond Tarts Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Raspberry Almond Tarts are delightful bite-sized desserts featuring a buttery almond filling nestled in flaky pie crust, topped with fresh raspberries and sliced almonds. Perfect for parties or an elegant treat, they combine the sweetness of raspberry preserves with the rich, nutty flavor of almond, baked to golden perfection.
Ingredients
Crust
- 1 sheet refrigerated pie crust (or homemade)
Filling
- ½ cup almond flour
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, softened
- ½ teaspoon almond extract
- ¼ teaspoon salt
Toppings
- ½ cup raspberry preserves
- ½ cup fresh raspberries
- 2 tablespoons sliced almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
- Cut and Shape Crust: Unroll the refrigerated pie crust and use a 2.5-inch round cookie cutter to cut out circles. Gently press each circle into the wells of the mini muffin pan, forming tart shells.
- Make Almond Filling: In a small bowl, combine almond flour, granulated sugar, egg, softened butter, almond extract, and salt. Mix until you get a smooth, homogeneous batter.
- Assemble Tarts: Spoon about ½ teaspoon of raspberry preserves into the bottom of each tart shell. Then, add about 1 teaspoon of the almond filling on top of the preserves. Press a fresh raspberry gently into the center and sprinkle with sliced almonds.
- Bake: Place the tart pan in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and the almond filling is set.
- Cool: Allow the tarts to cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These tarts can be made ahead and stored in an airtight container for up to 3 days.
- Try using apricot or strawberry preserves for a different flavor variation.
