Mini Raspberry Almond Tart Recipe

Mini Raspberry Almond Tarts are a delightful treat that perfectly balances the tartness of raspberries with the nutty sweetness of almonds. In my own kitchen, these little tarts have become a family favorite. The first time I made them, my kids devoured them in minutes, and my husband declared them “better than anything from a bakery!” There’s something inherently charming about individual tarts; they feel special, yet are surprisingly easy to make. Whether it’s for a weekend brunch, a summer garden party, or just a sweet afternoon treat, these Mini Raspberry Almond Tarts are always a hit. The combination of the buttery, crumbly crust, the creamy almond filling, and the burst of fresh raspberries is simply irresistible. Let me walk you through how to create these little pieces of dessert heaven in your own home.

Ingredients

To create these delectable Mini Raspberry Almond Tarts, you’ll need a selection of fresh, high-quality ingredients. Each component plays a vital role in achieving the perfect balance of flavors and textures that make these tarts so irresistible. Let’s break down each ingredient you’ll need for both the tart crust and the almond filling.

For the Tart Crust:

• 1 ½ cups (190g) All-Purpose Flour: The foundation of our tart crust, all-purpose flour provides the structure and texture we’re looking for. Ensure it’s measured accurately for the best results. For a slightly richer flavor, you can substitute a portion with pastry flour.
• ½ cup (100g) Unsalted Butter, chilled and cubed: Cold butter is crucial for creating a flaky and tender crust. Unsalted butter allows you to control the salt level in your recipe, ensuring a balanced flavor profile. Make sure the butter is very cold, straight from the refrigerator, and cut into small cubes for easy incorporation.
• ¼ cup (50g) Granulated Sugar: Granulated sugar adds a touch of sweetness to the crust and helps with browning. It also contributes to the tender texture of the crust.
• ¼ teaspoon Salt: Salt enhances the flavors of the other ingredients and balances the sweetness. A small amount of salt is essential for a well-rounded taste.
• 3-5 tablespoons Ice Water: Ice water is used to bring the dough together. The cold temperature is vital to prevent the butter from melting, which is key to a flaky crust. Start with 3 tablespoons and add more as needed, one tablespoon at a time, until the dough just comes together.

For the Almond Filling:

• ¾ cup (75g) Almond Flour: Almond flour is the star of the filling, providing a rich, nutty flavor and a slightly moist texture. It’s made from finely ground almonds and is readily available in most supermarkets. For the best texture, use finely ground almond flour rather than almond meal, which is coarser.
• ½ cup (100g) Granulated Sugar: Granulated sugar sweetens the almond filling and helps create a smooth, creamy texture when combined with the other ingredients.
• ¼ cup (60g) Unsalted Butter, softened: Softened butter adds richness and moisture to the almond filling. It should be at room temperature, soft enough to easily cream with sugar, but not melted.
• 1 Large Egg: An egg binds the filling ingredients together and adds richness and structure. Use a large egg for the correct consistency.
• 1 teaspoon Almond Extract: Almond extract intensifies the almond flavor in the filling. A little goes a long way, so measure accurately. Pure almond extract provides the best flavor.
• Pinch of Salt: A pinch of salt enhances the flavors in the filling and balances the sweetness.
• 6 ounces Fresh Raspberries: Fresh raspberries provide a burst of tartness and juicy sweetness that complements the almond filling perfectly. Choose ripe, firm raspberries for the best flavor and texture. Gently rinse and pat them dry before using.

Optional Ingredients:

• Powdered Sugar, for dusting: A light dusting of powdered sugar adds a touch of elegance and sweetness to the finished tarts.
• Sliced Almonds, for garnish: Toasted sliced almonds can be sprinkled over the tarts for added texture and visual appeal.
• Lemon Zest, for the crust or filling: A touch of lemon zest can brighten both the crust and the filling, adding a subtle citrus note that complements the raspberry and almond flavors. Use about 1 teaspoon of lemon zest for either the crust or the filling, or even a little in both for a more pronounced lemon flavor.

Ensuring you have all these ingredients measured and prepared will set you up for success in creating these delightful Mini Raspberry Almond Tarts. Using fresh, high-quality ingredients will make a noticeable difference in the final taste and texture of your tarts.

Instructions

Creating these Mini Raspberry Almond Tarts is a rewarding process, and by following these step-by-step instructions, you’ll be able to bake these delightful treats with ease. Let’s break down the process into clear, manageable steps, covering both the tart crust and the almond filling, and then the final assembly and baking.

Part 1: Making the Tart Crust

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Whisking ensures that the ingredients are evenly distributed, which is important for the texture of the crust. This step sets the foundation for a flavorful and properly textured crust.
2. Cut in the Cold Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal here is to keep the butter cold and in small pieces, as this is what creates flakiness in the crust. If using your fingertips, work quickly to prevent the butter from getting too warm. You can also use a food processor for this step, pulsing until the mixture reaches the desired consistency, but be careful not to over-process.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together and forms a shaggy ball. Be careful not to add too much water, as this can make the crust tough. The dough should be moist enough to hold together but not sticky. The amount of water needed may vary slightly depending on the humidity and the flour.
4. Form Dough and Chill: Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax, which will make it easier to roll out and prevent shrinkage during baking. It also firms up the butter, further contributing to a flaky crust. If chilling for longer than 2 hours, let the dough sit at room temperature for about 10-15 minutes before rolling to make it easier to handle.

Part 2: Making the Almond Filling

1. Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer or a whisk for this step. Creaming incorporates air into the mixture, which contributes to a light and tender filling. The mixture should be pale and significantly lighter in color and texture after creaming.
2. Add Egg and Almond Extract: Beat in the egg until fully incorporated. Then, stir in the almond extract and salt. Make sure the egg is fully mixed in before adding the almond extract to ensure a smooth and homogenous filling. The almond extract adds a crucial layer of flavor that defines these tarts.
3. Incorporate Almond Flour: Gradually add the almond flour to the wet ingredients, mixing until just combined. Mix until there are no streaks of almond flour remaining, but be careful not to overmix. Overmixing can develop the gluten in the almond flour slightly, which is not desirable in this filling. The almond flour will give the filling its signature nutty flavor and slightly dense, yet moist texture.

Part 3: Assembling and Baking the Tarts

1. Preheat Oven and Prepare Tart Pans: Preheat your oven to 375°F (190°C). Lightly grease a mini tart pan or muffin tin. Using mini tart pans with removable bottoms will make it easier to remove the baked tarts, but a muffin tin can also be used. Greasing ensures that the tarts don’t stick to the pans.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled tart dough to about 1/8-inch thickness. Roll from the center outwards, turning the dough occasionally to ensure even thickness and prevent sticking. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes to firm up.
3. Cut Out Tart Circles: Use a cookie cutter or the rim of a glass that is slightly larger than the diameter of your tart pan cups to cut out circles of dough. You should be able to get about 18-24 mini tart shells from the dough, depending on the size of your cutter and tart pans.
4. Press Dough into Tart Pans: Gently press each dough circle into the prepared tart pan cups, ensuring it fits snugly into the bottom and up the sides. Trim off any excess dough from the top edges using a knife or your fingers. Prick the bottom of each tart shell several times with a fork. This prevents the crust from puffing up too much during baking.
5. Fill Tart Shells: Spoon the almond filling into each tart shell, filling them about two-thirds full. Leave some space for the filling to expand slightly during baking. Avoid overfilling, as the filling might spill over during baking.
6. Add Raspberries: Gently press 2-3 fresh raspberries into the top of the almond filling in each tart. Arrange the raspberries evenly and press them lightly into the filling so they are partially submerged. The raspberries will bake and become soft and jammy, adding a delightful burst of flavor.
7. Bake the Tarts: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the almond filling is set and lightly golden on top. The baking time may vary slightly depending on your oven. Keep an eye on the tarts and check for doneness by gently shaking the pan – the filling should be set and not jiggly.
8. Cool and Serve: Remove the tarts from the oven and let them cool in the tart pans for about 10-15 minutes before carefully removing them to a wire rack to cool completely. Cooling allows the filling to set further and makes the tarts easier to handle. If using tart pans with removable bottoms, gently push up from the bottom to release the tarts. If using a muffin tin, carefully loosen the edges with a knife and gently lift out the tarts.
9. Dust with Powdered Sugar (Optional): Once completely cooled, dust the tarts with powdered sugar, if desired. This adds a final touch of sweetness and elegance. You can also garnish with sliced almonds or a sprig of mint before serving.

Following these detailed instructions will guide you through each step of making these Mini Raspberry Almond Tarts, ensuring a successful and delicious outcome. Enjoy the process and the wonderful aroma that will fill your kitchen!

Nutrition Facts

(Per Serving – 1 Mini Tart, approximately)

• Servings: Approximately 18-24 mini tarts (depending on tart pan size)
• Calories: Approximately 180-220 calories
• Total Fat: 10-14g
  • Saturated Fat: 6-8g
• Cholesterol: 30-40mg
• Sodium: 50-70mg
• Total Carbohydrate: 18-24g
  • Dietary Fiber: 1-2g
  • Sugars: 10-14g
• Protein: 2-3g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used.

These Mini Raspberry Almond Tarts, while a delightful treat, are best enjoyed in moderation as part of a balanced diet. They provide a source of carbohydrates and fats, primarily from the crust and almond filling, and a small amount of protein from the almond flour and egg. The raspberries contribute a touch of fiber and antioxidants.

Preparation Time

• Prep Time: 45 minutes (includes dough making and chilling, filling preparation, and assembly)
• Bake Time: 20-25 minutes
• Cooling Time: 30 minutes (for cooling in pan and on wire rack)
• Total Time: Approximately 1 hour 35 minutes – 1 hour 40 minutes

While the total time might seem a bit lengthy, much of it is passive time spent chilling the dough and cooling the baked tarts. The active hands-on time is significantly less, making this recipe manageable even for busy bakers. You can also break down the preparation by making the tart dough ahead of time and chilling it overnight. This can significantly reduce the prep time on the day you plan to bake the tarts.

How to Serve

Mini Raspberry Almond Tarts are versatile and can be served in various ways, making them perfect for different occasions. Here are some serving suggestions to elevate your dessert presentation and enjoyment:

• Classic Dessert:
  • Serve them as a standalone dessert after lunch or dinner. Their delicate sweetness and satisfying texture make them a perfect ending to any meal.
  • Arrange them beautifully on a dessert platter for a more elegant presentation.
• With Beverages:
  • Coffee or Tea: Pair them with a cup of hot coffee or tea. The warm beverages complement the sweetness and richness of the tarts. Espresso, latte, black tea, or herbal tea all work wonderfully.
  • Iced Coffee or Iced Tea: In warmer weather, serve them alongside iced coffee or iced tea for a refreshing treat.
• Enhanced with Toppings:
  • Whipped Cream or Crème Fraîche: A dollop of lightly sweetened whipped cream or crème fraîche adds a creamy coolness that contrasts beautifully with the tart’s flavors and textures.
  • Vanilla Ice Cream or Frozen Yogurt: For a more indulgent dessert, serve them warm (slightly reheated) with a scoop of vanilla ice cream or frozen yogurt. The warmth of the tart and the coldness of the ice cream create a delightful sensation.
  • Fresh Fruit: Garnish with extra fresh raspberries, or add other berries like blueberries or strawberries for a colorful and fruity presentation. A few slices of fresh peaches or nectarines would also complement the flavors.
  • Chocolate Drizzle: A light drizzle of melted dark or white chocolate can add a touch of extra decadence and visual appeal.
• For Special Occasions:
  • Parties and Gatherings: Mini tarts are ideal for parties and gatherings as they are easy to serve and eat. They look elegant and are always a crowd-pleaser.
  • Holiday Dessert Platter: Include them as part of a holiday dessert platter alongside other mini pastries and cookies for a festive spread.
  • Afternoon Tea: They are a perfect addition to an afternoon tea service. Their size and flavor profile are well-suited for a traditional tea setting.
• Brunch or Breakfast Treat:
  • While traditionally a dessert, these tarts can also be enjoyed as a slightly more indulgent brunch or breakfast treat, especially on weekends or special occasions.
  • Pair them with a light fruit salad and yogurt for a balanced brunch.

By considering these serving suggestions, you can enhance the enjoyment of your Mini Raspberry Almond Tarts and tailor them to suit any occasion, from casual gatherings to more formal events.

Additional Tips

To ensure your Mini Raspberry Almond Tarts are a resounding success, here are five helpful tips to keep in mind during the baking process:

1. Keep Ingredients Cold for the Crust: The key to a flaky tart crust is cold butter and ice water. Make sure your butter is very cold before you start, and use ice water to bring the dough together. If you find your butter is getting too soft while you are working with it, place the bowl or the dough in the refrigerator for a few minutes to chill down. Working with cold ingredients prevents the gluten from overdeveloping and ensures that the butter stays in small pieces, creating layers of flakiness when baked. Consider even chilling your flour and bowl briefly before starting on a particularly warm day.
2. Don’t Overwork the Dough: When making the tart crust, be careful not to overmix or overwork the dough. Overworking develops the gluten, which can result in a tough crust instead of a tender and flaky one. Mix just until the dough comes together. Once it forms a shaggy ball, stop mixing. Gentle handling throughout the process is crucial for a delicate crust. Similarly, when rolling out the dough, use a light touch and avoid excessive re-rolling, as this can also toughen the dough.
3. Blind Bake for Extra Crispiness (Optional): If you prefer an extra crispy crust, you can blind bake the tart shells before adding the almond filling. To blind bake, line the tart shells with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-12 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden. Let the shells cool slightly before filling. Blind baking is particularly useful if your filling is very moist, as it helps prevent the crust from becoming soggy. For this recipe, it’s generally not necessary but can be done for added assurance of a crisp base.
4. Use Quality Almond Flour: The flavor of the almond filling heavily relies on the quality of the almond flour. Use finely ground almond flour for the best texture. Avoid almond meal, which is coarser and can result in a grittier filling. Fresh almond flour will also have a more pronounced and pleasant almond flavor. If possible, store your almond flour in the refrigerator or freezer to maintain its freshness, especially if you don’t use it frequently.
5. Customize with Flavors: Feel free to experiment with different flavors to customize your Mini Raspberry Almond Tarts. You can add lemon or orange zest to the crust or the filling for a citrusy note. A pinch of cinnamon or cardamom in the almond filling can add warmth and spice. For a richer flavor, consider using brown sugar instead of granulated sugar in the filling. You can also try different fruits in place of raspberries, such as blueberries, blackberries, or sliced strawberries. A swirl of raspberry jam at the bottom of the tart shell before adding the almond filling can intensify the raspberry flavor. Get creative and make these tarts your own!

By keeping these tips in mind, you’ll be well-equipped to bake perfect Mini Raspberry Almond Tarts every time. These small adjustments and considerations can make a big difference in the final outcome, ensuring your tarts are both delicious and visually appealing.

FAQ

Here are five frequently asked questions about making Mini Raspberry Almond Tarts, along with their answers, to help you troubleshoot and bake with confidence:

Q1: Can I make the tart dough ahead of time?

A: Yes, absolutely! Making the tart dough ahead of time is a great way to break up the preparation process. After making the dough and forming it into a disc, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. You can also freeze the dough for longer storage, up to 1 month. When ready to use frozen dough, thaw it in the refrigerator overnight before rolling it out. Making the dough ahead of time can save you significant time on the day you plan to bake the tarts.

Q2: Can I use frozen raspberries instead of fresh raspberries?

A: While fresh raspberries are recommended for the best flavor and texture, you can use frozen raspberries if fresh ones are not available. However, keep in mind that frozen raspberries tend to be more watery. If using frozen raspberries, do not thaw them before placing them on the tarts. Add them directly from frozen and bake as directed. Baking from frozen will help prevent them from becoming too mushy and releasing excess moisture into the filling. The texture of the baked tarts might be slightly softer with frozen raspberries compared to fresh, but they will still be delicious.

Q3: What if I don’t have almond flour? Can I substitute it with something else?

A: Almond flour is crucial for the characteristic flavor and texture of these tarts. While there isn’t a perfect substitute that will replicate the almond flavor exactly, you can use finely ground walnuts or pecans as an alternative for a different nutty flavor profile. However, the texture might be slightly different. If you don’t have any nut flours on hand, you could try using all-purpose flour instead, but the tarts will lack the signature almond flavor and richness. In that case, you might want to increase the almond extract slightly to compensate for the missing almond flavor. For the best results, it’s recommended to use almond flour as specified in the recipe.

Q4: How do I store leftover Mini Raspberry Almond Tarts?

A: Leftover Mini Raspberry Almond Tarts should be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Storing them at room temperature will maintain the crust’s crispness slightly better, but refrigerating them will extend their shelf life. If storing in the refrigerator, let them come to room temperature for about 15-20 minutes before serving to allow the flavors to fully develop and the crust to soften slightly. They can also be gently reheated in a low oven (around 250°F or 120°C) for 5-10 minutes to warm them up slightly.

Q5: My tart crust is shrinking during baking. How can I prevent this?

A: Tart crust shrinkage is a common baking issue, but there are several ways to prevent it. Firstly, make sure to chill your dough adequately before rolling and baking. Chilling relaxes the gluten and firms up the butter, both of which help prevent shrinkage. Secondly, when pressing the dough into the tart pans, avoid stretching it, as stretched dough is more likely to shrink back during baking. Gently press it in and trim any excess. Thirdly, pricking the bottom of the tart shells with a fork before baking is important to prevent puffing up, which can also contribute to shrinkage. Finally, blind baking the tart shells (as mentioned in the tips section) can also help minimize shrinkage, as it sets the crust before the filling is added. Ensuring your oven temperature is accurate and avoiding over-baking can also help.

These FAQs should address some common questions and concerns you might have while making Mini Raspberry Almond Tarts. Don’t hesitate to experiment and adapt the recipe to your preferences and available ingredients, and most importantly, enjoy the baking process!

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