Mini Raspberry Almond Tarts
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup butter, cubed
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ½ cup raspberry jam or preserves
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prep Pan:
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini paper liners.
- Make the Dough:
- In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, salt, butter, vanilla extract, and almond extract. Pulse until the mixture forms a dough.
- Turn the dough out onto a clean surface and knead until smooth.
- Form Dough Balls:
- Use a small spring-loaded cookie scoop to portion the dough, then roll into balls between your palms. Place each dough ball into a lined muffin cup.
- Create Indents for Filling:
- Using the blunt end of a wooden spoon, press into the center of each dough ball to create a ¼-inch indent for the raspberry preserves.
- Fill with Raspberry Preserves:
- Spoon the raspberry jam into a plastic bag, remove the air, and seal. Snip a tiny corner off the bag and pipe the jam into each indentation, slightly overfilling to allow for settling during baking.
- Bake and Cool:
- Bake for 13-15 minutes, until the edges are lightly golden. Allow the tarts to cool in the pan for about 20 minutes before removing to prevent crumbling. Use a butter knife to carefully lift them out if needed.
- Finish and Store:
- Dust with powdered sugar before serving. Store in an airtight container for up to 5 days.
Enjoy these delicate and delicious mini raspberry almond tarts!