Description
Indulge in these buttery, nutty tarts filled with sweet, tangy raspberry jam and topped with a light dusting of powdered sugar. Perfect for any occasion, these Raspberry Almond Tarts are easy to make, visually stunning, and deliciously irresistible!
Ingredients
For the Tart Shells:
- 1 cup all-purpose flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
For the Filling:
- ½ cup raspberry jam
For Garnish:
- Powdered sugar (for dusting)
Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F (175°C).
- Line a mini muffin pan with paper liners or grease well to prevent sticking.
- Make the Tart Dough:
- In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
- Add the cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the vanilla and almond extracts and process until the dough comes together.
- Shape the Dough:
- Roll the dough into 1-inch balls and place each ball into a mini muffin pan cavity.
- Use your thumb or the end of a wooden spoon to press an indentation in the center of each ball, forming a small well for the filling.
- Fill with Raspberry Jam:
- Spoon the raspberry jam into a small piping bag or zip-top bag with a corner snipped off.
- Pipe a small amount of jam into the center of each tart, filling just to the top of the indentation.
- Bake the Tarts:
- Bake in the preheated oven for 13-15 minutes, or until the edges of the tarts are golden brown.
- Allow the tarts to cool in the pan for about 20 minutes before transferring them to a wire rack.
- Garnish and Serve:
- Once completely cooled, dust the tarts lightly with powdered sugar for a beautiful finishing touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European