Mini Raspberry Almond Tarts

Mini Raspberry Almond Tarts are delightful bite-sized desserts that combine the tartness of fresh raspberries with the nutty sweetness of almond filling. These elegant treats are perfect for any occasion, from tea parties to festive celebrations, and they’re surprisingly easy to make at home.

Ingredients

For the tart crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 egg yolk
• 2 tablespoons cold water

For the almond filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 eggs
• 1/2 teaspoon almond extract

For the topping:

• 1 cup fresh raspberries
• 1/4 cup sliced almonds
• Powdered sugar for dusting (optional)

Instructions

Prepare the tart crust:

1. In a food processor, combine the flour and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water, pulsing until the dough begins to come together.
3. Turn the dough onto a lightly floured surface and knead gently. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C). Roll out the dough and cut it into small circles to fit mini tart pans or a muffin tin. Press the dough into the pans and prick the bottoms with a fork.
5. Blind bake the crusts for 10 minutes. Remove from the oven and set aside to cool.

Make the almond filling:

1. Cream the butter and sugar together in a mixing bowl until light and fluffy.
2. Beat in the eggs one at a time, then stir in the almond extract.
3. Add the almond flour and mix until smooth.

Assemble and bake:

1. Spoon the almond filling into the pre-baked tart crusts, filling each about 3/4 full.
2. Place a raspberry in the center of each tart and sprinkle with sliced almonds.
3. Bake the tarts for 20-25 minutes, or until the filling is set and golden brown.
4. Allow the tarts to cool before removing them from the pans. Dust with powdered sugar if desired.

Serving and Storage Tips

Serve these Mini Raspberry Almond Tarts as a dessert or afternoon treat alongside a cup of tea or coffee. They’re best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For longer storage, freeze the tarts in a freezer-safe container for up to a month; thaw them at room temperature before serving.

FAQs

1. Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries can be used, but make sure to thaw and drain them well to prevent excess moisture in the tarts.

2. What can I use instead of almond flour?

You can substitute almond flour with finely ground blanched almonds or hazelnut flour for a slightly different flavor.

3. Do I need to grease the tart pans?

If your pans are non-stick, greasing may not be necessary. For other pans, lightly grease them or use parchment paper liners to ensure easy removal.

4. Can I make these tarts ahead of time?

Absolutely! You can prepare the tart crusts and almond filling a day ahead and store them separately. Assemble and bake the tarts just before serving for the freshest flavor.

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