Why You’ll Love This Recipe

These Mini Raspberry Almond Tarts are a perfect balance of flavors and textures. The crisp, buttery tart crust gives way to a smooth, nutty almond filling and a burst of fresh raspberry, creating a refreshing and indulgent bite. The almond filling, made from almond paste or ground almonds, is slightly sweet with a delicious nutty flavor that complements the tartness of the raspberries perfectly. Plus, these tarts are easy to make and visually stunning, making them an excellent choice for any gathering or treat to enjoy at home.

Ingredients

For the Tart Crust:

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons ice water (as needed)

For the Almond Filling:

1/2 cup almond meal (or ground almonds)
1/4 cup almond paste (optional for extra almond flavor)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
Pinch of salt

For the Raspberry Topping:

Fresh raspberries (about 12-15 for 6 mini tarts)
Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Tart Crust: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.
Add the Egg Yolk: Add the egg yolk and 2 tablespoons of ice water. Mix until the dough begins to come together. Add more ice water, one teaspoon at a time, if the dough is too dry.
Chill the Dough: Turn the dough out onto a lightly floured surface and knead it a couple of times to bring it together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Roll Out the Dough: Once the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles that fit into your mini tart pans (about 3 inches in diameter). Gently press the dough into the pans and trim any excess.
Prepare the Almond Filling: In a medium bowl, mix together the almond meal, almond paste (if using), granulated sugar, egg, vanilla extract, softened butter, and a pinch of salt until smooth and well combined.
Assemble the Tarts: Spoon the almond filling into each tart shell, filling it about 2/3 of the way full. Gently spread the filling out with a spoon or spatula.
Add the Raspberries: Place 2-3 fresh raspberries on top of each tart, pressing them gently into the almond filling.
Bake the Tarts: Bake in the preheated oven for 18-20 minutes, or until the almond filling is set and the tart crust is golden brown. If the tarts start to brown too quickly, you can cover them loosely with foil during the last few minutes of baking.
Cool and Serve: Allow the tarts to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Before serving, dust with powdered sugar for an extra touch of sweetness, if desired.

Servings and Timing

Servings: 6 mini tarts
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour 30 minutes (including chilling time)

Variations

Add a Jam Layer: For added sweetness and color, you can spread a thin layer of raspberry jam or preserves in the tart shells before adding the almond filling.
Make It Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use dairy-free butter and almond paste to make these tarts vegan-friendly.
Other Fruit Toppings: You can substitute raspberries with other berries like blueberries, blackberries, or strawberries, or even use a mix of fruits for a more colorful tart.
Lemon Zest: For a citrusy twist, add a teaspoon of lemon zest to the almond filling for a bright, fresh flavor.

Storage/Reheating

Storage: Store the mini tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days.
Freezing: These tarts can be frozen before or after baking. If freezing before baking, assemble the tarts and freeze them on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. Bake from frozen at 350°F (175°C) for about 20-25 minutes. For baked tarts, freeze them in an airtight container for up to 1 month.
Reheating: To reheat, simply warm the tarts in a preheated oven at 300°F (150°C) for about 5-7 minutes, just until warmed through.

FAQs

Can I make these tarts ahead of time?

Yes, you can prepare the tarts a day or two ahead of time. Store them in an airtight container at room temperature or refrigerate them. You can also freeze the tarts and bake them when needed.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but fresh raspberries will give the best appearance and flavor. If using frozen raspberries, be sure to thaw and drain them to avoid excess moisture.

Can I use a different nut in the almond filling?

Yes, you can use hazelnuts or pistachios instead of almonds if you prefer a different nutty flavor. You may need to adjust the amount of sugar or paste depending on the nut’s flavor profile.

Can I make the crust in advance?

Yes, you can make the tart crust ahead of time and refrigerate it for up to 2 days. Just bring it back to room temperature before rolling it out.

Can I make these tarts without almond paste?

Yes, you can replace the almond paste with extra almond meal or ground almonds, though the flavor will be slightly less intense. You may want to increase the sweetness slightly by adding more sugar.

How do I know when the tarts are done baking?

The tarts are done when the almond filling is set (it shouldn’t jiggle) and the crust is golden brown. The almond filling should be slightly puffed and firm to the touch.

Can I use a tart pan instead of mini tart pans?

Yes, you can use a standard tart pan, but the baking time may vary. Just keep an eye on the tarts as they bake and adjust the time accordingly.

Can I make these tarts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the crust gluten-free. Ensure that the almond meal is certified gluten-free if you have a gluten sensitivity.

Can I use a different fruit topping?

Absolutely! These tarts would be delicious with other fruits such as blueberries, blackberries, or even sliced strawberries. Just make sure to press them gently into the almond filling before baking.

Can I skip the powdered sugar dusting?

Yes, the powdered sugar dusting is optional. The tarts are beautiful on their own, but the dusting adds a little extra sweetness and elegance.

Conclusion

Mini Raspberry Almond Tarts are the perfect combination of buttery, flaky crust, rich almond filling, and juicy raspberries. With their delicate flavors and elegant presentation, these tarts are perfect for any occasion, whether you’re serving them at a dinner party, as a dessert for a gathering, or simply enjoying them as a treat with your afternoon tea. Easy to make and delightful to eat, these mini tarts are a sweet indulgence that everyone will love!