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
Scale
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.
