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
Scale
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.
