Mini raspberry almond tarts are a dessert that feels far fancier than the effort involved. Each one is a small buttery pastry shell with a soft almond crumb, a glossy raspberry jam center, and a final snow of powdered sugar.
They look like a tray of tiny bakery tarts, but they come from a mini muffin pan and a very forgiving dough.
The base is built from a mix of all purpose flour and almond flour. The almond flour adds a nutty elegance and tender crumb, while the butter and extracts give the pastry a rich, fragrant quality.
Inside each shell sits raspberry jam or preserves, which bakes down into a bright, slightly tart center that stops the dough from tasting overly rich.
I first made these for a small holiday dessert table, and they disappeared long before the heavier cakes. The recipe from That Oven Feelin describes them as elegant small desserts with a bright fruit finish and a format that works beautifully for entertaining.
You get 24 mini tarts from one batch, so there are plenty for grazing, sharing, or quietly sneaking a second one while no one is watching.
These are not fussy French patisserie, but they have that same polished look. The crust is simple to press and indent, and the jam filling does most of the visual work. If you like almond cookies, thumbprint cookies, or anything that pairs jam with butter, these will feel like a natural addition to your baking rotation.
These tarts earn their place on the dessert table for a few very practical reasons. First, they are genuinely petite. One or two feel like a treat without turning into a full dessert commitment, which is especially nice when you are serving a buffet or a holiday spread with many sweets.
Second, the textures and flavors balance each other. The almond pastry is rich and buttery, and the raspberry center is sweet and tart. That contrast keeps the flavor lively. The crumb is tender, the edges turn golden in the oven, and the jam creates a lovely little fruit pocket in the middle.
Third, they work well for make ahead entertaining. You can bake them before a gathering and store them in an airtight container, then arrange them on a platter just before serving. They also suit tea time, brunch, afternoon coffee, or a simple dessert plate.
Bite sized: Small enough for portion control, but satisfying enough to feel like dessert.
Make ahead friendly: They hold well and can be prepared in advance.
Bright flavor: Nutty almond and fruity raspberry create a balanced contrast.
Party ready: They look polished on a platter without requiring fancy equipment.
If you have ever wanted a dessert that is charming enough for guests but easy enough for a weekday baking mood, this is that recipe.
Ingredient Notes
Every ingredient in these mini raspberry almond tarts has a job. The dry ingredients build the structure, the butter adds richness, the extracts carry the almond flavor, and the jam brings the fruit layer. Here is the ingredient list with the quantities from the recipe.
1 cup all purpose flour: Provides structure and keeps the pastry shell firm enough to hold its shape.
1/2 cup almond flour: Adds a nutty elegance and tender crumb.
1/3 cup granulated sugar: Sweetens the dough and helps the crust turn golden.
1/4 teaspoon baking powder: Gives the pastry a little lift.
1/4 teaspoon salt: Balances the sweetness and rounds out the flavor.
1/2 cup unsalted butter, cubed: Creates a flaky, rich crust. It should be cold before processing.
1/4 teaspoon almond extract: Provides the essential almond note.
1/2 cup raspberry jam or preserves: Offers a sweet and tart contrast in the center.
Powdered sugar for dusting: Adds the final bakery style finish.
The combination of all purpose flour and almond flour is what makes the crumb special. Almond flour softens the texture and gives the tarts a delicate fragrance, while the jam keeps the overall bite from feeling dry or heavy.
Keep the butter cold, and use a good jam or preserves with visible fruit if you can, because the flavor concentrates as it bakes.
Steps to Make Mini Raspberry Almond Tarts
The process is straightforward, and a food processor does most of the mixing. You will need a mini muffin pan, mini paper liners, a small cookie scoop, and a plastic zip top bag for piping the preserves. The prep time is about 25 minutes, and the bake time is about 15 minutes, for a total of 40 minutes.
Preheat your oven to 350 degrees Fahrenheit. Line a mini muffin pan with mini paper liners so the tarts release easily after baking.
In a food processor, combine 1 cup all purpose flour, 1/2 cup almond flour, 1/3 cup granulated sugar, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
Add 1/2 cup cold cubed unsalted butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract to the dry mixture.
Pulse until the mixture begins to form a cohesive dough, then transfer it onto a clean surface.
Knead the dough gently until smooth. Use a small cookie scoop to create uniformly sized dough balls, roll them into spheres, and place each one into a prepared muffin liner.
Use the end of a wooden spoon to create an indentation about 1/4 inch deep in the top of each dough ball to hold the raspberry preserves.
Fill a plastic zip top bag with 1/2 cup raspberry jam or preserves. Seal the bag, press out the extra air, and snip a small corner. Pipe the preserves into the indentations, encouraging a slight amount of overfilling.
Bake the tarts for 13 to 15 minutes, or until they are golden brown and fully set.
Allow the tarts to cool in the pan for approximately 20 minutes so they do not crumble when removed. Use a butter knife to lift them out gently.
Sift powdered sugar over the cooled tarts, then serve or store them in an airtight container.
Let the tarts cool in the pan before lifting them. Rushing that step can cause the buttery shells to break.
Storage Options
After the tarts are baked and cooled, keep them protected from air so the pastry holds its texture and the jam does not dry out. Store them in an airtight container, which the source recipe calls a freshness fortress. They can sit on the counter for a day or two, or they can be refrigerated for up to 5 days.
If you are making them ahead for a party, bake them a day before and layer them carefully in a container. If you need to stack multiple layers, place a sheet of parchment between them to keep the powdered sugar and jam from sticking.
Before serving, let them come to a comfortable room temperature. The crust will soften slightly and the almond flavor will feel more pronounced.
For the best texture, wait until the tarts are completely cool before covering them. Warm tarts trapped in a closed container can create steam, which makes the pastry soften too much. A gentle dusting of powdered sugar just before serving also gives them a fresh finish.
Variations and Substitutions
This recipe is flexible enough to change with your pantry or the season. If you do not have almond flour, you can use more all purpose flour. The texture will be a little less tender, but the tarts will still hold their shape and bake well. For a caramel like twist, granulated sugar can be swapped with coconut sugar.
If you want a dairy free batch, use a quality vegan butter substitute in the same quantity. When almond extract is not in the cabinet, double the vanilla extract to keep the flavor warm and balanced. The nutty note will be quieter, but the buttery pastry still works.
The raspberry component is also easy to replace. Strawberry, apricot, or blackberry jam or preserves can take the place of raspberry, and each one gives the tarts a slightly different personality. Apricot is especially nice with almond, while blackberry leans a little deeper and more jammy.
For a different finish, whisk powdered sugar with a small amount of milk to make a simple glaze and drizzle it over the cooled tarts instead of dusting them with dry powdered sugar. That turns these into a slightly richer, more coated dessert while keeping the same tender almond shell.
FAQs
How long do mini raspberry almond tarts take to bake?
These mini raspberry almond tarts bake in a 350°F oven for 13 to 15 minutes, until the edges are golden brown and the dough is fully set. Let them cool in the mini muffin pan for about 20 minutes before removing them so the delicate almond shortbread does not crumble.
Can you freeze mini raspberry almond tarts?
Yes. Bake and cool the tarts completely, then freeze them in a single layer before transferring to a freezer container. Thaw at room temperature and add the powdered sugar after thawing, since the sugar can absorb moisture from the jam and crust.
What is the best jam for mini raspberry almond tarts?
A raspberry jam or preserves with good fruit flavor works best. Seedless raspberry jam gives a smooth center, while preserves with visible fruit add a more rustic texture. Use 1/2 cup for 24 mini tarts, stir it well before piping, and let it come to room temperature if it is too stiff.
Can I make mini raspberry almond tarts without a food processor?
Yes. If you do not have a food processor, cut the cold cubed butter into the dry ingredients with a pastry cutter or your fingertips until the mixture looks crumbly, then gently knead just until the dough comes together. A short chill in the refrigerator can help if the dough feels sticky or the kitchen is warm.
What Are Mini Raspberry Almond Tarts? Mini raspberry almond tarts are a dessert that feels far fancier than the effort involved.
Total Time:40 min
Yield:24 mini tarts 1x
Ingredients
Scale
1 cup all-purpose flour 1/2 cup almond flour 1/3 cup granulated sugar 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, cubed 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup raspberry jam or preserves powdered sugar, for dusting
Instructions
1-Begin by preheating your oven to a: Begin by preheating your oven to a temperature of 350 degrees Fahrenheit. Proceed to line a mini muffin pan with mini paper liners to ensure that the tarts can be removed with ease after baking. 2-In a food processor, combine the all-purpose: In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. To this dry mixture, add the cubed butter along with the vanilla and almond extracts. 3-Process the mixture by pulsing until it: Process the mixture by pulsing until it begins to form a cohesive dough. Upon achieving the desired consistency, transfer the dough onto a clean surface. 4-Knead the dough gently until it is: Knead the dough gently until it is smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll these portions in your hands to form perfect spheres and place each into the prepared muffin liners. 5-Utilize the end of a wooden spoon: Utilize the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4 inch deep, to accommodate the raspberry preserves. 6-Fill a plastic zip-top bag with the: Fill a plastic zip-top bag with the raspberry preserves, expelling any excess air before sealing. Snip off a small corner of the bag and carefully pipe the preserves into the indentations in the dough. 7-Place the tarts into the preheated oven: Place the tarts into the preheated oven and bake for 13-15 minutes, or until they are golden brown and fully set. 8-Allow the tarts to cool in the: Allow the tarts to cool in the pan for approximately 20 minutes to prevent them from crumbling when removed. 9-Once cooled, employ a butter knife to: Once cooled, employ a butter knife to assist in lifting the tarts out of the pan. Conclude by sifting powdered sugar over the tarts for a finished appearance. 10-Store the tarts in an airtight container: Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days.
Last Step:
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