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Mini Raspberry Almond Tarts

Name: Mini Raspberry Almond Tarts
Prep time: 20 min
Cook time: 18 min
Total time: 40 min
Cuisine: French
Ingredients: 1 cup almond flour; 1/4 cup unsalted butter, softened; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup raspberry jam; Powdered sugar for dusting

These bite-size tarts are a delightful blend of nutty almond flavor and bright raspberry jam, perfect for afternoon tea or an elegant dessert platter. Crisp, buttery shells made with almond flour hold a sweet-tart jam center — simple to assemble and impossibly charming to serve. If you enjoy small fruit tarts, you might also like the fresh twist found in mini peach and cream cheese tarts which share the same spirit of small-batch, high-impact baking.

Why make this recipe
If you’re tired of fussy desserts that take all day and leave a big cleanup, this recipe is perfect because it uses very few ingredients and minimal hands-on time while delivering a store-bought-feel presentation. The jam filling keeps things easy (no pastry cream required), and the almond-forward crust gives these tarts a rich, slightly chewy texture that’s more interesting than plain shortcrust.

Step-by-Step Guide to Making Mini Raspberry Almond Tarts

What makes this recipe work so well is the combination of almond flour and butter that creates a tender, slightly crumbly shell that’s naturally gluten-free (if you use certified gluten-free almond flour). The jam acts like an instant curd replacement: intensely flavored, spreadable, and it sets enough as it cools to stay put in the tiny tart shells. Here’s a clear, reliable approach to take you from ingredients to gorgeous little pastries.

Ingredients

1 cup almond flour
1/4 cup unsalted butter, softened
1/4 cup powdered sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
1/2 cup raspberry jam
Powdered sugar for dusting

Equipment and prep notes

Mini tart pans: 6–12 depending on size; adjust baking times slightly for very small pans.
Mixer or sturdy spatula: you can make this by hand, but a stand or hand mixer speeds things up.
Parchment and a baking sheet: for easy handling.
Room-temperature egg and butter help the dough come together smoothly.

Directions

Preheat the oven to 350°F (175°C).
In a bowl, mix almond flour, softened butter, powdered sugar, and salt until combined.
Add the egg and vanilla extract; mix until a dough forms.
Press the dough into mini tart pans.
Fill each tart shell with raspberry jam.
Bake for 15–18 minutes or until the edges are golden.
Let them cool, then dust with powdered sugar before serving.

Detailed notes on the steps

Mixing the dough: Combine the dry ingredients with the butter until the mixture resembles coarse crumbs, then add the egg and vanilla. The dough should be pliable but not wet; if it seems too sticky, chill for 10–15 minutes.
Pressing into pans: Use your thumb or the back of a spoon to press dough evenly so the base is about 1/8–1/4 inch thick. Don’t press too thin, or the shell may burn before the edges set.
Filling: Spoon a small mound of jam into each shell — about 1 teaspoon for standard mini tart pans. Leave a little gap from the top so the jam doesn’t overflow as it warms and bubble.
Baking: Watch the edges — almond flour browns faster than wheat flour. If the edges are coloring too quickly but the center still looks unset, lower heat to 325°F and bake a few extra minutes.
Cooling: Letting them fully cool in the pan helps the filling set and avoids cracking the shells. Dust with powdered sugar right before serving for a delicate finish.

Timing and batch size

Prep time: 15–20 minutes (mixing and pressing into pans).
Bake time: 15–18 minutes.
Cooling/time to serve: 20–30 minutes for best texture.
Makes: Roughly 6–12 mini tarts depending on pan size; double or triple the recipe for a crowd.

Why the ingredients matter

Almond flour: Provides moisture and a nutty backbone that makes these tarts feel more sophisticated than a plain shortcrust. It also gives a tender crumb because it lacks gluten.
Powdered sugar: Blends more smoothly than granulated sugar and helps with a finer crumb and a subtle sheen to the dough.
Egg: Binds the dough and gives structure; without it the shells will be fragile.
Raspberry jam: Choose a jam with seeds if you like texture, or seedless for a satin finish. Homemade jam will give the truest fruit flavor, but a high-quality jarred jam works beautifully.

Best Way to Store Mini Raspberry Almond Tarts

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed container for 4–5 days; bring to room temperature before serving for best texture.
Freezer: For longer storage, freeze the baked, unfilled shells for up to 3 months; thaw and fill with jam just before serving.

How to Present Mini Raspberry Almond Tarts

Serving Suggestions for Mini Raspberry Almond Tarts
These tarts shine when presented simply. Arrange them on a tiered cake stand for tea time, or on a slate board with a scattering of fresh raspberries and a sprig of mint for contrast. Dust with powdered sugar right before serving so the snow-like finish is clean and bright. For a fancier touch, serve with a small quenelle of whipped cream or a drizzle of warm chocolate for dipping.

Pairings

Drinks: Earl Grey or Darjeeling tea, a light prosecco, or a citrusy white wine.
Desserts: Pair them alongside a scoop of vanilla bean ice cream or a small panna cotta for a multi-component dessert plate.

Tips to make Mini Raspberry Almond Tarts
Q: How do I keep the shells from crumbling?
A: Ensure your almond flour is finely ground and the dough receives enough egg to bind. If you’re pressing with too much force you can cause cracks; instead, press gently and patch any thin spots with a little extra dough.

Q: Can I make these nut-free?
A: Not directly—almond flour is central to the texture. For a nut-free route, experiment with a shortcrust pastry using all-purpose flour and cold butter, but the flavor and texture will differ.

Q: How can I prevent the jam from bubbling over?
A: Leave a small rim of dough around the edges and use slightly less jam than you think—about 3/4 teaspoon per small tart. If your jam is very runny, simmer it briefly to thicken before filling.

Variations (if any)

Raspberry-Lemon Twist (bullet): Add 1 teaspoon of finely grated lemon zest to the dough for a bright citrus lift; use a lemon-raspberry marmalade as the filling for a zingy balance.
Almond Frangipane Variation (paragraph): For a richer, more bakery-style tart, try adding a thin layer of frangipane (a simple mixture of butter, sugar, egg, and almond flour) into the shells before spooning in the jam. The frangipane bakes into a light almond cream under the jam, adding depth and a slightly cake-like texture. This change makes the tart more substantial and keeps especially well if you’re serving them at a buffet.

Troubleshooting common problems

Shells too soft after baking: You may have underbaked or used too much jam. Return to the oven for a few minutes at 325°F, watching closely.
Edges burn before centers set: Lower the oven temperature by 10–15°F and extend bake time, or tent with foil to prevent over-browning.
Jam sogging the bottom: Use a thicker jam or reduce the applied quantity; you can also brush the inside of the tart shells with a thin layer of melted chocolate to create a moisture barrier.

Occasions and serving ideas
These tarts are an excellent choice for showers, bridal parties, afternoon teas, or a light dessert after a summer meal. They’re small and elegant, making them ideal for grazing tables where guests can take a few bites without committing to a full slice of cake. Because they store well for a couple of days at room temperature (in an airtight container), they’re also convenient to bake ahead for weekend gatherings.

Nutrition and dietary notes

These are richer and more caloric than a plain fruit tart due to the almond flour and butter; they’re best enjoyed in small portions.
Naturally gluten-free if made with certified gluten-free almond flour — good for guests on a gluten-restricted diet, but not suitable for those with nut allergies.
To lighten the recipe, reduce butter slightly or use a lighter jam with less sugar, though texture and flavor will be affected.

More advanced touches (if you want to elevate them)

Glaze: Warm a little apricot jam and brush lightly over the jam after baking for shine and extra fruit flavor.
Toasted almonds: Scatter sliced toasted almonds on top of the jam immediately after baking for crunch and visual appeal.
Decorative piping: For special occasions, pipe a thin ring of whipped almond-flavored mascarpone around the jam for a refined finish.

FAQs
Q: How long do these keep their texture?
A: At room temperature in an airtight container, they’re best within 48 hours. Refrigeration extends life to about 4–5 days but can firm the jam and slightly change the crust texture.

Q: Can I use fresh raspberries instead of jam?
A: Fresh raspberries will release moisture and may not set as cleanly as jam. If you prefer fresh berries, make a quick jam or berry compote first, or add a few berries on top of a thin layer of jam.

Q: Is almond flour interchangeable with almond meal?
A: Almond flour is finer and gives a better crumb. Almond meal is coarser and can make the dough more rustic; you can use it, but the texture will differ.

Bold: What if my dough is too sticky?
Answer: Chill the dough for 10–20 minutes; almond flour absorbs moisture differently than wheat flour, and chilling firms the butter making it easier to press.

Bullet list mini-FAQ:
- Q: Can I make full-size tarts with this recipe? A: Yes, multiply the recipe 3–4x and bake in a tart pan; adjust bake time to 20–25 minutes.
- Q: Will frozen jam work? A: Thawed high-quality jam works fine. Avoid jams with stabilizers that separate during baking.

Final notes on technique
Take your time with the pressing step; uniform thickness ensures even baking. If you’re making a crowd-sized batch, consider making the shells a day ahead and storing them in an airtight container; fill with jam shortly before serving for the freshest texture. Experiment with the type of jam: raspberry is classic, but apricot, strawberry, or mixed berry all play well with almond.

Conclusion

For another take that emphasizes a crunchy crust and brighter fruit fillings, see Mini Raspberry Almond Tarts – Lovely Little Kitchen for inspiration. If you’d like a version with slightly different ratios and presentation ideas, check out Mini Raspberry Almond Tarts – That Oven Feelin.