Description
These Mini Raspberry Almond Tarts are a delightful dessert that combines the tart sweetness of fresh raspberries with the richness of almond filling in a buttery, flaky crust. Perfect for any occasion, they’re sure to impress your guests while being surprisingly simple to make. Treat yourself and your loved ones to these little bites of heaven!
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Ingredients
For the Tart Crust
- 1 package (14 oz) refrigerated pie dough
- 1 tablespoon flour, for dusting
For the Almond Filling
- ½ cup almond meal
- ½ cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- Pinch of salt
For the Topping
- 1 cup fresh raspberries
- 1 tablespoon apricot jam (optional, for glazing)
Optional Garnish
- Powdered sugar, for dusting
Instructions
Step 1: Prepare the Tart Crust
- Preheat your oven to 350°F (175°C).
- Lightly flour a clean surface and roll out the pie dough.
- Use a round cutter to cut circles slightly larger than your muffin tin cups (about 3 inches in diameter).
- Gently press the dough circles into the muffin tin, ensuring the edges are slightly crimped. Use a fork to prick the bottom of each tart shell to prevent it from puffing up.
Step 2: Make the Almond Filling
- In a mixing bowl, combine almond meal, powdered sugar, softened butter, egg, almond extract, vanilla extract, and a pinch of salt.
- Stir until the mixture is smooth and creamy.
Step 3: Assemble the Tarts
- Spoon about 1-2 tablespoons of the almond filling into each tart shell.
- Gently press a raspberry or two into the center of each tart.
Step 4: Bake the Tarts
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the tart crust is golden and the almond filling is set and lightly browned on top.
- Let the tarts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 5: Glaze and Serve
- If you want a glossy finish, warm the apricot jam in the microwave for a few seconds and brush it over the raspberries for a beautiful glaze.
- Dust the cooled tarts with a little powdered sugar just before serving for a touch of elegance.
Notes
Chill the dough – If you have time, chill the pie dough in the fridge for 30 minutes before rolling it out. This helps prevent the crust from shrinking.
Use fresh raspberries – Frozen raspberries can be used in a pinch, but fresh ones provide the best flavor and texture.
Add some crunch – For extra texture, sprinkle a few sliced almonds on top before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: French-inspired