Preheat Oven and Prep Pan

Begin by preheating your oven to 350°F (175°C). This temperature ensures even baking without over-browning the delicate almond flour. Line a mini muffin pan with mini paper liners, which not only prevents sticking but also makes for elegant presentation and easy serving.

Make the Dough

In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, salt, cold cubed butter, vanilla extract, and almond extract. The food processor method ensures even distribution of ingredients and prevents overworking the dough. Pulse in short bursts until the mixture forms a cohesive dough that holds together when pressed. Be careful not to over-process, as this can make the tarts tough.

Turn the dough out onto a clean surface and knead gently just until smooth. The dough should feel slightly sticky but manageable. If it’s too sticky, add a tablespoon of flour; if too dry, add a teaspoon of cold water.

Form Dough Balls

Using a small spring-loaded cookie scoop (approximately 1 tablespoon capacity), portion the dough evenly. This tool ensures consistent sizing, which is crucial for even baking. Roll each portion between your palms to create smooth balls, then place each dough ball into a lined muffin cup. The uniformity of your Mini Raspberry Almond Tarts depends on this step.

Create Indents for Filling

Using the blunt end of a wooden spoon or your thumb, press firmly into the center of each dough ball to create a ¼-inch deep indent. This well will hold the raspberry preserves and prevent overflow during baking. Make sure the walls are thick enough to maintain structure but deep enough to hold a generous amount of filling.

Fill with Raspberry Preserves

Transfer the raspberry jam into a plastic piping bag or a regular plastic bag. Remove excess air and seal tightly. Snip a small corner off the bag to create a precise piping tip. Pipe the jam into each indentation, filling slightly above the rim to account for settling during baking. This technique ensures clean, professional-looking results.

Bake and Cool

Bake your Mini Raspberry Almond Tarts for 13-15 minutes, watching for edges that turn lightly golden brown. The centers should be set but still tender. Overbaking will result in dry, crumbly tarts, while underbaking leaves them too soft to remove from the pan.

Allow the tarts to cool in the pan for exactly 20 minutes. This cooling period is critical—it allows the structure to set while preventing crumbling. Use a thin butter knife to gently lift each tart from the pan if needed.

Finish and Store

Just before serving, dust the cooled Mini Raspberry Almond Tarts with powdered sugar using a fine-mesh sieve for even coverage. This final touch adds visual appeal and a subtle sweetness that complements the tart raspberry filling.

Store your finished tarts in an airtight container at room temperature for up to 5 days, though they’re best enjoyed within the first 2-3 days when the texture is at its peak.