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Mini Raspberry Almond Tarts

Mini Raspberry Almond Tarts

Deliciously simple mini tarts with a buttery crust, soft almond filling, and fresh raspberries on top, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tarts
Course: Brunch, Dessert
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust
  • 1 pack store-bought pie crust or refrigerated sugar cookie dough Choose based on your preference for a crisp or soft base.
Almond Filling
  • 1 cup almond flour Gives the filling a delicate crumb.
  • 1/2 cup butter, softened Make sure it's well-softened for mixing.
  • 1/2 cup sugar Adjust to taste.
  • 2 large eggs Bind the filling together.
  • 1 teaspoon almond extract Use sparingly; it can be potent.
Topping
  • 1/2 cup raspberry jam or fresh raspberries Thicker jam is preferred to prevent sogginess.
  • 1 tablespoon sliced almonds For garnish.
  • 1 cup powdered sugar For optional glaze.
  • 2 tablespoons milk or cream To mix with powdered sugar for glazing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the pie crust or cookie dough and cut into circles to fit in a mini muffin tin.
  3. Press the dough into the muffin tin and chill while preparing the filling.
Making the Almond Filling
  1. In a mixing bowl, Cream together the softened butter and sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the almond flour and almond extract until combined.
Baking
  1. Spoon the almond filling into the prepared crusts, filling them about 3/4 full.
  2. Top each tart with a dollop of raspberry jam or a few fresh raspberries.
  3. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden.
  4. Let cool in the pan for a few minutes before transferring to a wire rack.
Finishing Touches
  1. Whisk together the powdered sugar and milk/cream until smooth to make a glaze.
  2. Drizzle the glaze over the cooled tarts and top with sliced almonds.

Notes

For a make-ahead option, bake the tarts, then glaze just before serving. Keep leftovers in an airtight container in the fridge for 3-4 days.