Mini Raspberry Almond Tarts

These delightful mini tarts feature a crisp buttery crust filled with a tender almond filling and topped with a burst of fresh raspberry or jam. Perfect for brunch or dessert!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 tarts

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 150

Ingredients Method Notes

Ingredients

Crust

1 package Store-bought pie crust or sugar cookie dough Keep it cold for easy handling.

Filling

4 tablespoons Unsalted butter, softened Use real butter for best flavor.
1 cup Granulated sugar Light brown sugar can be mixed in for deeper flavor.
1 large Egg Binds the filling.
1 cup Almond flour or finely ground almonds Gives the filling a delicate crumb.
1 teaspoon Almond extract Adjust to taste.
1 jar Raspberry jam or fresh raspberries Use whichever you prefer or a combination.

Glaze

1 cup Powdered sugar For drizzling.
1 tablespoon Milk or cream Adjust for desired consistency.
1 drop Almond extract Optional for added aroma.

Method

Preparation

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.

Filling

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.

Assembly

Spoon almond filling into each crust, topping with a small dollop of raspberry jam or a fresh raspberry.

Baking

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.

Finishing Touch

Whisk powdered sugar with milk until smooth, drizzle over cooled tarts, and optionally sprinkle with sliced almonds or powdered sugar.

Notes

These tarts can be made ahead. Store in an airtight container in the fridge for up to 3-4 days. They freeze well without glaze for up to 2 months.