If you’re craving a dessert that feels both elegant and delightfully simple, you have to try this Mini Raspberry Almond Tarts Recipe. These little beauties combine crisp puff pastry with a luscious almond frangipane, bursting with the vibrant sweetness of fresh raspberries and jam. Each bite is a perfect harmony of textures and flavors that’s sure to impress at any gathering or simply brighten your afternoon tea. Plus, they come together quickly, making them a fantastic treat for any baking enthusiast or novice looking for a reliable crowd-pleaser.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, but each one plays a crucial role in creating those irresistible flavors and textures. From the flaky puff pastry to the rich almond filling and juicy raspberries, every component is essential for the perfect Mini Raspberry Almond Tarts Recipe.
- 1 sheet puff pastry (thawed): This flaky base creates the crisp, buttery tart shells essential for texture contrast.
- 1/2 cup almond flour: Adds a nutty, moist richness to the frangipane filling.
- 1/4 cup granulated sugar: Sweetens the almond mixture just right without overpowering the raspberries.
- 2 tablespoons unsalted butter (softened): Provides creaminess and structure to the filling.
- 1 egg: Binds the almond filling and gives it a delicate, custard-like texture.
- 1/2 teaspoon almond extract: Boosts the natural almond flavor, making the tart irresistibly fragrant.
- 1/4 teaspoon salt: Balances the sweetness and enhances all flavors.
- 1/4 cup raspberry jam: Brings a burst of fruity sweetness at the base of each tart.
- 1/2 cup fresh raspberries: Adds freshness, tartness, and beautiful visual appeal to each tart.
- 2 tablespoons sliced almonds: Sprinkled on top for a satisfying crunch and buttery flavor.
- Optional: powdered sugar for dusting: Adds a pretty finishing touch and a hint of extra sweetness.
How to Make Mini Raspberry Almond Tarts Recipe
Step 1: Prepare Your Tart Shells
Start by preheating your oven to 375°F (190°C) and lightly greasing a muffin tin or lining it with paper liners. Rolling out your thawed puff pastry, cut it into 9 even squares. Gently press each square into a muffin cup, carefully shaping it so that it forms the perfect little tart shell that will hold all the delicious fillings without leaking.
Step 2: Make the Almond Frangipane Filling
In a bowl, mix together the almond flour, granulated sugar, softened butter, egg, almond extract, and salt until you get a smooth, creamy frangipane mixture. This almond filling is the heart of your Mini Raspberry Almond Tarts Recipe, giving a luscious texture and nutty flavor that pairs beautifully with the tart raspberries.
Step 3: Assemble the Tarts
Spoon about one teaspoon of raspberry jam into the bottom of each puff pastry shell, giving a fruity foundation. Then, pile a heaping tablespoon of your almond mixture on top of the jam, smoothing it gently. Nestle two to three fresh raspberries into the almond filling on top of each tart. Finish by scattering sliced almonds across the tops for that perfect touch of crunch and a nutty aroma.
Step 4: Bake the Tarts
Pop the muffin tin into your preheated oven and bake for 18 to 22 minutes, until you see the almond filling is beautifully golden and the puff pastry is crisp and flaky. Once baked, let the tarts cool in the tin for about 5 minutes—this helps them firm up—before transferring them to a wire rack to cool completely.
Step 5: Add the Final Touch
If you want to add a hint of elegance, lightly dust the cooled Mini Raspberry Almond Tarts with powdered sugar just before serving. This not only enhances the look but adds a subtle sweetness that complements the tart’s natural flavors.
How to Serve Mini Raspberry Almond Tarts Recipe
Garnishes
To elevate your Mini Raspberry Almond Tarts Recipe, consider garnishing with a few extra fresh raspberries or a sprig of mint. Both add vibrant color and freshness that make each serving pop on the plate. A light drizzle of honey or a quick spread of whipped cream can also add extra decadence without overpowering the delicate flavors.
Side Dishes
These tarts are a wonderful dessert on their own, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche. For a brunch setting, serve alongside fresh fruit salad or a mild cheese platter to balance out their sweetness.
Creative Ways to Present
For gatherings or special occasions, arrange your Mini Raspberry Almond Tarts Recipe on a tiered dessert stand for visual impact. You can also plate each tart individually with a dusting of powdered sugar and a small spoonful of raspberry coulis around the edges. Using pretty parchment liners can add a charming rustic touch while keeping the tarts easy to handle.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place your tarts in an airtight container and store them in the refrigerator. They will stay fresh and delicious for up to 3 days, giving you plenty of time to enjoy these delightful treats without worry.
Freezing
While these tarts are best when fresh, you can freeze them for longer storage. Wrap individual tarts tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 1 month. When ready to eat, thaw in the refrigerator overnight to preserve texture and flavor.
Reheating
To enjoy your Mini Raspberry Almond Tarts Recipe warm, reheat them gently in a preheated oven at 325°F (160°C) for about 5 to 7 minutes. This helps restore the puff pastry’s crispness without drying out the almond filling or fresh raspberries.
FAQs
Can I use store-bought tart shells instead of puff pastry?
Absolutely! Store-bought tart shells work well and save time. Just layer the raspberry jam and almond filling as described, then bake according to your tart shell’s instructions for best results.
What can I substitute if I don’t have almond flour?
You can try finely ground blanched almonds or even a mixture of all-purpose flour and a little almond extract, though this might alter the texture and flavor slightly. Almond flour is key for the authentic frangipane experience.
Can I use other berries instead of raspberries?
Yes, strawberries, blueberries, or blackberries can all be delicious alternatives. Just make sure the berries are fresh and remove any excess moisture to prevent sogginess in the tarts.
How long do these tarts keep their best texture?
They’re at their best within the first day after baking, while the puff pastry is still crisply flaky. Storing correctly in the fridge can maintain good quality for a couple of days.
Is this recipe suitable for vegetarians?
Yes, the Mini Raspberry Almond Tarts Recipe is 100% vegetarian-friendly, using no meat or gelatin—just wholesome, flavorful ingredients you can feel good about enjoying.
Final Thoughts
I truly believe this Mini Raspberry Almond Tarts Recipe is a standout for anyone looking to add a touch of elegance to their dessert table without a headache. With a perfect balance of buttery, nutty, and fruity flavors, plus its straightforward steps, it’s a recipe you’ll return to time after time. So gather your ingredients, invite your favorite people, and treat yourself to these delightful tarts—you won’t regret it!
Print
Mini Raspberry Almond Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These Mini Raspberry Almond Tarts are delightful bite-sized pastries featuring a flaky puff pastry shell filled with a luscious almond frangipane and topped with fresh raspberries and sliced almonds. Perfect as an elegant dessert or a sweet snack, they combine the tartness of raspberry jam with the nutty richness of almond filling for a harmonious blend of flavors and textures.
Ingredients
Pastry
- 1 sheet puff pastry (thawed)
Almond Filling
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter (softened)
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Toppings
- 1/4 cup raspberry jam
- 1/2 cup fresh raspberries
- 2 tablespoons sliced almonds
- Optional: powdered sugar for dusting
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners to prevent sticking.
- Shape Puff Pastry: Roll out the thawed puff pastry sheet and cut it into 9 equal squares. Press each square gently into the muffin cups, shaping them carefully to form small tart shells that will hold the filling.
- Make Almond Frangipane Filling: In a mixing bowl, combine the almond flour, granulated sugar, softened butter, egg, almond extract, and salt. Mix thoroughly until a smooth, creamy frangipane filling forms, ensuring all ingredients are well incorporated.
- Assemble Tarts: Spoon about 1 teaspoon of raspberry jam into the bottom of each puff pastry shell. Then, add a heaping tablespoon of the almond mixture on top of the jam. Press 2 to 3 fresh raspberries gently into the almond filling and sprinkle each tart with sliced almonds for added texture and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the almond filling turns golden brown and the puff pastry shell is crisp and puffed.
- Cool and Serve: Remove the tarts from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the tarts to a wire rack to cool completely. Before serving, dust the tarts lightly with powdered sugar if desired to add a touch of sweetness and a pretty finish.
Notes
- Store-bought tart shells can be used as a quick alternative to making the puff pastry shells from scratch.
- For variation, substitute raspberry jam with strawberry or apricot jam.
- Keep leftovers refrigerated and consume within 3 days for best freshness.
