If you’re searching for a delightful treat that feels both elegant and effortlessly charming, this Mini Raspberry Almond Tarts Recipe is exactly what you need. Imagine buttery, flaky puff pastry shells filled with a luscious almond mixture and topped with vibrant fresh raspberries, creating a perfect harmony of flavors and textures in every bite. These bite-size gems bring together nutty richness and bright fruity sweetness, making them an irresistible dessert that’s sure to wow your friends and family.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create the perfect balance of flavor, texture, and color in your Mini Raspberry Almond Tarts Recipe. Each element plays a crucial role in making this dessert shine from the first bite.
- 1 sheet puff pastry (thawed): Provides a flaky, buttery base that’s crisp and golden when baked.
- 1/2 cup almond flour: Adds a rich, nutty flavor and tender texture to the filling.
- 1/4 cup granulated sugar: Sweetens the almond filling just enough without overpowering the raspberries.
- 2 tablespoons unsalted butter (softened): Contributes richness and moisture to the almond mixture.
- 1 egg (lightly beaten): Binds the filling ingredients, helping it set perfectly in the tart shells.
- 1/2 teaspoon almond extract: Intensifies the almond flavor, making it pop in every bite.
- 1/4 teaspoon salt: Balances the sweetness and enhances overall flavors.
- 1/4 cup raspberry jam: Provides a fruity, slightly tart layer that complements the almond filling.
- 1 cup fresh raspberries: Fresh fruit adds vibrant color and refreshing brightness.
- 2 tablespoons sliced almonds: Adds crunch and a toasty note to the topping.
- Powdered sugar (for dusting, optional): A delicate finish that adds visual appeal and a hint of sweetness.
How to Make Mini Raspberry Almond Tarts Recipe
Step 1: Prepare the Tart Shells
Start by preheating your oven to 375°F and preparing your muffin tin with either a light grease or parchment strips for easy tart removal. Roll out the thawed puff pastry on a floured surface and cut it into 12 equal squares. Gently press each square into the muffin cups, forming small shells that will hold all that delicious filling.
Step 2: Make the Almond Filling
In a small bowl, combine almond flour, sugar, softened butter, the lightly beaten egg, almond extract, and salt. Mix until smooth and creamy, ensuring every bite of filling will be luxuriously rich and flavorful. This almond mixture is the heart of the tart, so take care to get a smooth consistency.
Step 3: Assemble the Tarts
Begin each tart by spooning a teaspoon of raspberry jam into the bottom of the pastry shell. This layer adds a fruity contrast that elevates the almond filling. Then, add about a tablespoon of your almond filling on top of the jam. Top each tart with 2 or 3 fresh raspberries and a light sprinkle of sliced almonds for texture and visual appeal.
Step 4: Bake to Perfection
Place your tarts in the oven and bake for 18 to 22 minutes until the almond filling is set and the puff pastry shell is a golden brown marvel. Once baked, let them cool in the pan for around 10 minutes to firm up before careful removal. Then allow to cool completely on a wire rack for that perfect, crisp finish.
How to Serve Mini Raspberry Almond Tarts Recipe
Garnishes
For a stunning presentation, dust your tarts lightly with powdered sugar just before serving. You can also freshen the look with a few mint leaves or a drizzle of melted dark chocolate for a decadent twist that makes them look as good as they taste.
Side Dishes
These tarts pair wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to add a smooth, creamy element alongside the crisp pastry. A cup of freshly brewed coffee or a glass of chilled sparkling wine also complements the nutty and fruity profile elegantly.
Creative Ways to Present
Serve these mini tarts on a beautiful dessert platter with clusters of fresh raspberries and whole almonds scattered around for a visually enticing display. You can also present them in pretty cupcake liners or on delicate doilies for a charming, tea-party feel everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though these are hard to resist), store them in an airtight container at room temperature. They stay fresh for up to 2 days, making them an easy treat to enjoy the next day without losing any of their delightful texture or flavor.
Freezing
While freezing is possible, it’s best to freeze the individual tart components separately if you plan ahead. Puff pastry and almond filling freeze well on their own. Once baked, these tarts are best enjoyed fresh to maintain that perfect flaky crust and tender filling.
Reheating
To enjoy leftover tarts warm, gently reheat them in a preheated 325°F oven for about 5 to 7 minutes. Avoid microwaving to keep the puff pastry crisp instead of soggy, so every bite stays just as delightful as when fresh from the oven.
FAQs
Can I use frozen raspberries instead of fresh ones?
Fresh raspberries are best for this Mini Raspberry Almond Tarts Recipe because they hold their shape and texture better during baking. Frozen raspberries might release too much juice and make the tart soggy.
Is almond extract necessary?
Almond extract really enhances the nutty flavor that makes this recipe special, but if it’s not available, you can substitute with vanilla extract for a milder flavor.
Can I make these tarts gluten-free?
If you want to go gluten-free, you would need to use a gluten-free puff pastry substitute and ensure your almond flour is certified gluten-free. The flavors will still be incredible!
How long does it take to prepare and bake these tarts?
This Mini Raspberry Almond Tarts Recipe takes about 15 minutes to prepare and around 20 minutes to bake, making it a perfect dessert to whip up even on busy days.
Can I substitute other jams for raspberry jam?
Absolutely! Apricot or strawberry jam works wonderfully and offers a tasty variation that pairs beautifully with the almond filling.
Final Thoughts
You really can’t go wrong with this Mini Raspberry Almond Tarts Recipe. It’s a charming, fuss-free way to bring something special to your dessert table with minimal effort but maximum flavor. Whether you’re baking for a casual family get-together or an elegant celebration, these tarts will steal the spotlight and earn rave reviews. So go ahead, gather your ingredients and treat yourself and your loved ones to something truly delicious today!
Print
Mini Raspberry Almond Tarts Recipe
- Total Time: 35 minutes
- Yield: 12 mini tarts 1x
- Diet: Vegetarian
Description
These Mini Raspberry Almond Tarts are delicate, bite-sized pastries featuring a flaky puff pastry shell filled with a luscious almond cream and sweet raspberry jam, topped with fresh raspberries and crunchy sliced almonds. Perfect for a sophisticated dessert or elegant tea-time treat.
Ingredients
Puff Pastry Shells
- 1 sheet puff pastry (thawed)
Almond Filling
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter (softened)
- 1 egg (lightly beaten)
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Toppings
- 1/4 cup raspberry jam
- 1 cup fresh raspberries
- 2 tablespoons sliced almonds
- Powdered sugar (for dusting, optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 375°F and lightly grease a muffin tin or line with parchment strips for easy removal of tarts.
- Cut Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface and cut it into 12 equal squares. Press each square gently into the muffin cups forming tart shells.
- Make Almond Filling: In a small bowl, combine the almond flour, granulated sugar, softened butter, beaten egg, almond extract, and salt; mix until a smooth almond cream is formed.
- Assemble Tarts: Spoon about 1 teaspoon of raspberry jam into the bottom of each pastry shell. Then add 1 tablespoon of the almond filling on top of the jam in each tart.
- Add Fresh Raspberries and Almonds: Place 2 to 3 fresh raspberries over the almond filling and sprinkle each tart with sliced almonds.
- Bake: Bake the tarts in the preheated oven for 18 to 22 minutes, until the almond filling is set, and the pastry turns a golden brown.
- Cool: Allow the tarts to cool in the muffin pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Serve: Optionally dust with powdered sugar before serving for a beautiful finishing touch.
Notes
- You can substitute raspberry jam with apricot or strawberry jam for a different flavor variation.
- Store leftover tarts in an airtight container at room temperature for up to 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
