Description
Mini Raspberry Almond Tarts are the perfect combination of buttery, nutty, and fruity flavors in a bite-sized treat. These elegant tarts feature a crisp almond-infused pastry shell filled with a luscious raspberry jam and topped with a delicate almond crumble. The balance of tart raspberries and rich almond flavor makes them an irresistible dessert for any occasion. Whether served at a brunch, tea party, or as an after-dinner treat, these tarts are sure to impress.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup almond flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 teaspoon almond extract
- 1–2 tablespoons ice water (as needed)
For the Raspberry Filling:
- ½ cup raspberry jam
- ½ cup fresh raspberries
- 1 teaspoon lemon juice
- 1 tablespoon granulated sugar (optional, for extra sweetness)
For the Almond Crumble Topping:
- ¼ cup all-purpose flour
- 2 tablespoons almond flour
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sliced almonds
- 2 tablespoons brown sugar
Ingredient Highlights
- Almond Flour: Adds a nutty flavor and delicate texture to the tart crust.
- Raspberry Jam: Provides a sweet and tart filling that complements the almond flavors beautifully.
- Fresh Raspberries: Enhances the filling with a burst of natural fruitiness.
- Sliced Almonds: Adds crunch and a toasted nutty flavor to the crumble topping.
Instructions
Prepare the Almond Crust:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or tart molds.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
- Cut in the Butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: Stir in the egg yolk and almond extract. If the dough is too dry, add ice water one tablespoon at a time until the dough holds together.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for 15-20 minutes.
- Press into Molds: Divide the dough into 12 portions and press each portion into the bottom and sides of the mini muffin tin or tart molds. Prick the bottoms with a fork.
Prepare the Raspberry Filling:
- Mix the Filling: In a small bowl, combine raspberry jam, fresh raspberries, and lemon juice. Mash slightly to blend the flavors. Add sugar if needed.
- Fill the Tarts: Spoon about 1 teaspoon of raspberry filling into each tart shell.
Make the Almond Crumble Topping:
- Prepare the Topping: In a small bowl, mix flour, almond flour, melted butter, brown sugar, and sliced almonds until crumbly.
- Top the Tarts: Sprinkle the almond crumble evenly over the raspberry filling.
Bake the Tarts:
- Bake: Place the tarts in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Allow the tarts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 200-220 kcal
- Fat: 12g
- Carbohydrates: 22g
- Protein: 4g