Description
Delight in these Mini Raspberry Almond Tarts featuring flaky puff pastry filled with a smooth almond mixture and tangy raspberry preserves, topped with fresh raspberries and sliced almonds for a perfect bite-sized dessert.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
Almond Filling
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Toppings
- 1/2 cup raspberry preserves
- 1/2 cup fresh raspberries
- 2 tablespoons sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare tin: Preheat your oven to 375°F (190°C). Lightly grease or line a muffin tin with parchment paper circles to prevent sticking.
- Form tart shells: On a lightly floured surface, roll out the thawed puff pastry sheet. Cut the pastry into 12 equal squares, then gently press each square into the muffin tin compartments to create tart shells.
- Make almond filling: In a mixing bowl, combine almond flour, granulated sugar, softened butter, egg, almond extract, and salt. Mix thoroughly until smooth to create the almond filling.
- Assemble tarts: Spoon about 1 teaspoon of raspberry preserves into the base of each pastry shell. Follow by topping with roughly a tablespoon of the almond filling spread evenly over the preserves.
- Add raspberries and almonds: Press 1 to 2 fresh raspberries into the center of each tart. Sprinkle sliced almonds evenly on top for added texture and flavor.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the pastry is golden brown and the almond filling has set.
- Cool and finish: Remove from the oven and let the tarts cool in the pan for about 10 minutes. Then carefully transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- These tarts can be made in mini tart pans for a more elegant presentation.
- Substitute raspberry preserves with apricot or cherry preserves for a different flavor twist.
- Store finished tarts in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness.
