Mini Raspberry Almond Tarts (Print version)
Crisp mini tart shells filled with raspberry jam, almond frangipane, fresh berries, and sliced almonds.
# Ingredients:
For the pastry shells
01 -
1 sheet sweet shortcrust pastry or pie dough, about 10 oz (285 g)
02 -
1 tablespoon all-purpose flour, for rolling
For the almond filling
03 -
4 tablespoons (56 g) unsalted butter, softened
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
2/3 cup (65 g) almond flour
07 -
1 tablespoon all-purpose flour
08 -
1/2 teaspoon almond extract
09 -
1/4 teaspoon fine salt
For filling and topping
10 -
1/4 cup (80 g) thick raspberry jam
11 -
12 fresh raspberries, rinsed and dried
12 -
3 tablespoons sliced almonds
13 -
1 tablespoon powdered sugar, for dusting
# Instructions:
01 -
Lightly grease a 12-cup mini tart pan or mini muffin pan. Heat the oven to 375°F (190°C).
02 -
Roll the pastry on a lightly floured surface to about 1/8 inch thick. Cut 12 rounds and press them into the pan. Prick the bases with a fork and freeze for 10 minutes.
03 -
Line each shell with a small square of parchment and fill with pie weights, dried beans, or rice. Bake for 8 minutes, remove the weights, then bake 3-4 minutes more until dry and lightly golden.
04 -
Beat the butter and sugar until smooth. Mix in the egg, then stir in almond flour, all-purpose flour, almond extract, and salt until creamy.
05 -
Spoon about 1 teaspoon raspberry jam into each shell. Top with almond filling, keeping it just below the rim. Press one raspberry into each tart and sprinkle with sliced almonds.
06 -
Lower the oven to 350°F (175°C). Bake for 16-19 minutes, until the filling is puffed, golden at the edges, and set in the center.
07 -
Cool in the pan for 10 minutes, then move the tarts to a wire rack. Dust with powdered sugar once fully cool.
# Good to know:
01 -
Makes 12 mini tarts.
02 -
Best served at room temperature.
03 -
Use thick jam to prevent bubbling over.