Easy Mini Raspberry Almond Tarts are my little secret for making dessert feel extra special without turning my kitchen upside down. Picture buttery crusts, a soft almond filling, and a pop of bright raspberry on top. They look fancy, but they come together with simple steps and basic pantry ingredients. If you’ve ever wanted a bakery-style treat you can pull off on a weeknight, this is it. I make them for brunch, bring them to potlucks, and sneak one with afternoon coffee. Let me show you how I make them, and how you can make them your new go-to too.
Why You’ll Love Mini Raspberry Almond Tarts:
These tiny tarts deliver a big payoff with minimal fuss. The crust is crisp and buttery, the center is tender and lightly sweet, and the raspberry adds tart sparkle on top. If you like desserts that feel balanced and not too sugary, you’ll love these. They pack up nicely for parties, holiday trays, or a just-because treat on a Tuesday. They’re also super adaptable, so you can swap fillings or jam varieties depending on what you have.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Mini Raspberry Almond Tarts was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Why You'll Love Mini Raspberry Almond Tarts: Ingredient Notes For Mini Raspberry Almond Tarts: Steps To Make Mini Raspberry Almond Tarts: Prep the pan and base…
- Hands-off dough shortcut: You can use store-bought pie crust or refrigerated sugar cookie dough to save time.
- Almond and raspberry are best friends: The nutty, buttery almond filling cozies up perfectly to the fruity jam.
- Small size, big flavor: One or two mini tarts hit the spot without feeling heavy.
- Make ahead friendly: Bake now, glaze later, and keep them chilled until serving.
- Brunch-approved: These make a sweet little bite alongside eggs and coffee.
When I’m planning party desserts, I love to mix textures and flavors. For a raspberry theme, these pair perfectly with a pan of raspberry pretzel salad for a creamy, crunchy contrast. And if you want another almond treat, these easy Sicilian almond cookies bring a pretty, chewy bite to your dessert table.
“Made these for a baby shower and everyone asked for the recipe. They were so cute, held their shape, and the almond flavor was perfect with the raspberry. Zero leftovers.”
Ingredient Notes For Mini Raspberry Almond Tarts:
Before we start, here’s what makes these tarts work every time, plus a few smart swaps. I’ve tested them with both pie crust and cookie dough bases, and both versions were delicious. The almond filling uses simple ingredients and whips up quickly. You can choose raspberry jam or whole fresh raspberries depending on the season and what you prefer. If you’re baking for a crowd, go smaller with a mini muffin pan to stretch the batch.
- Crust: Store-bought pie crust keeps this easy and crisp. Sugar cookie dough gives a softer, sweeter base. Either one works. If using pie crust, keep it cold so it cuts cleanly.
- Butter: Use real unsalted butter for the filling. It helps the almond flavor bloom and sets the texture.
- Sugar: Granulated sugar is fine here. If you like a deeper flavor, try a spoonful of light brown sugar mixed in.
- Egg: One large egg binds the almond filling and gives it a tender, cakey middle.
- Almond flour or finely ground almonds: Almond flour gives the filling that classic, delicate crumb. You can also pulse whole almonds in a food processor until fine.
- Almond extract: A little goes a long way. Start with 1 teaspoon and adjust to taste if you prefer a gentler flavor.
- Raspberry jam or fresh raspberries: Jam is the easiest and spreads well. Fresh raspberries add a juicy pop and look pretty. I often do half and half.
- Glaze: Powdered sugar and milk or cream make a quick drizzle. Add a drop of almond extract for extra aroma.
Love almond-forward desserts? Add a plate of almond joy bars to your spread for more nutty sweetness and chocolate. It’s a no-stress pairing that always disappears fast.
Steps To Make Mini Raspberry Almond Tarts:
Prep the pan and base
Set your oven to 350°F and lightly grease a mini muffin pan. If you’re using pie crust, unroll it and cut small circles with a round cutter, about 2.5 inches, then press each circle gently into a cup, letting it come up the sides. If you’re using sugar cookie dough, scoop small balls, press into each cup, and use your thumb to make a shallow well. Don’t overfill the base; a thin layer is enough.
Make the almond filling
Beat softened butter and sugar until creamy. Mix in the egg and almond extract. Stir in the almond flour and a pinch of salt until it looks like a thick batter. It will be spoonable, not runny, and should smell amazing. If the batter feels too stiff, add a teaspoon of milk to loosen it.
Fill and add raspberry
Spoon a small amount of almond filling into each crust, leaving a little room at the top. The filling puffs as it bakes. Add a tiny dollop of raspberry jam in the center, or press one fresh raspberry lightly into the filling. It doesn’t need to be perfect. The bake will smooth things out.
Bake and cool
Bake for about 12 to 15 minutes, until the edges are lightly golden and the centers look set. You want gentle color, not dark brown. Let them cool in the pan for 10 minutes, then twist gently to release and move to a rack. This rest helps the crust firm up so it doesn’t crumble.
Glaze and finish
Whisk powdered sugar with a splash of milk or cream until smooth and drizzleable. Add a drop of almond extract if you like a stronger aroma. Drizzle over the cooled tarts. For a pretty finish, sprinkle with sliced almonds or a dusting of powdered sugar. That’s it. You just made the cutest dessert tray.
For another fruity bake that complements these, check out this cozy blackberry cobbler. It’s rustic and warm, and the berries pair beautifully with anything almond.
Storage Options:
These tarts store like a dream. At room temperature, keep them covered for up to 24 hours if your kitchen is cool. For longer storage, place them in an airtight container in the fridge for 3 to 4 days. The glaze keeps them moist, and the flavor deepens by day two.
Want to freeze? Skip the glaze, freeze the baked tarts in a single layer until solid, then pack into a freezer bag for up to 2 months. Thaw in the fridge and glaze before serving. If you plan to transport them, chill them first so they’re firmer and easier to handle.
If you’re planning a make-ahead menu, round things out with a simple dessert like this classic Christmas toffee. It travels well, just like these tarts.
Variations and Substitutions:
There are so many ways to tweak this recipe while keeping it simple and crowd pleasing. If you want to go gluten free, use a gluten free cookie dough or a gluten free pie crust. Almond flour is naturally gluten free, which makes this an easy swap. For dairy free, use a dairy free butter and skip the glaze, or make a thin powdered sugar and water drizzle.
Try different jams: apricot, cherry, or strawberry all play nicely with almond. Blueberry with lemon zest mixed into the almond filling is amazing. If you love citrus, fold in a little orange zest to the filling and top with a tiny piece of candied orange. Swap almond extract for vanilla if you want something more subtle. Sprinkle coconut on top before baking for a toasty finish.
And if you’d like a hearty dinner before dessert night, keep it easy with this ground beef and potatoes casserole. It’s comforting and frees you up to focus on dessert without juggling too much at once.
Common Questions
Can I make the filling ahead?
Yes. Mix the almond filling, cover, and refrigerate for up to 24 hours. Let it sit at room temp for 15 minutes before scooping so it softens a bit.
Do I have to blind bake the crust?
No. The mini size bakes quickly, so blind baking isn’t necessary. Just press in the crust or dough, add filling, and bake all at once.
Should I use jam or fresh raspberries?
Either one works. Jam is easy and consistent. Fresh berries add juicy pops and look pretty. You can even combine both by adding a small dot of jam plus a berry.
How do I keep them from sticking to the pan?
Lightly grease the cups or use a nonstick spray. Let the tarts cool 10 minutes in the pan before removing, then twist gently to release.
Can I make these full size instead of mini?
Yes. Use a regular muffin pan and increase the bake time a few minutes. Watch for golden edges and set centers.
A Sweet Little Finish You’ll Make Again
These Easy Mini Raspberry Almond Tarts hit all the marks for a simple, beautiful dessert: quick prep, flexible ingredients, and a flavor combo that never fails. I love that they feel special but don’t require fancy skills or equipment. If you want another take for comparison or inspiration, peek at Mini Raspberry Almond Tarts – Lovely Little Kitchen and Mini Raspberry Almond Tarts – That Oven Feelin. Bake a batch, share a plate, and keep a couple for your coffee break. I promise, once you try Easy Mini Raspberry Almond Tarts, they’ll be part of your regular dessert rotation. 
Mini Raspberry Almond Tarts
Ingredients
Method
- Set your oven to 350°F and lightly grease a mini muffin pan.
- If using pie crust, unroll and cut small circles (about 2.5 inches) and press into each muffin cup. If using sugar cookie dough, press small balls into each cup and make a shallow well.
- Beat softened butter and sugar until creamy.
- Mix in the egg and almond extract, then stir in almond flour and a pinch of salt until thick.
- Spoon almond filling into each crust, topping with a small dollop of raspberry jam or a fresh raspberry.
- Bake for 12-15 minutes until edges are golden and centers are set.
- Cool in the pan for 10 minutes before transferring to a rack.
- Whisk powdered sugar with milk until smooth, drizzle over cooled tarts, and optionally sprinkle with sliced almonds or powdered sugar.
