Mini Raspberry Almond Tarts are my go-to dessert whenever I want to impress guests with something elegant yet effortless. These bite-size pastries feature a buttery, melt-in-your-mouth crust, a soft almond frangipane filling, and juicy pockets of fresh raspberries nestled right in the center. A quick dusting of powdered sugar adds that final touch, making them as beautiful as they are delicious. If you love desserts that strike the perfect balance between sweet and tart, with a subtle nutty flavor and a playful hint of luxury, you’ll fall for these Mini Raspberry Almond Tarts from the very first bite.

Mini Raspberry Almond Tarts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Mini Raspberry Almond Tarts is how each simple ingredient brings something special to the table. From rich butter and sweet raspberries to fragrant almond extract, nothing is just filler here—every element adds depth, texture, or color.

All-purpose flour: Forms the foundation of the crust, giving it structure and a tender bite.
Powdered sugar: Lends the crust a delicate sweetness and super-fine texture.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter (cold and cubed): Essential for a flaky crust; make sure it’s cold for the best results.
Cold water: Just enough to bring the dough together without making it sticky.
Almond flour: Adds wonderful nutty flavor and tenderness to the filling.
Granulated sugar: Sweetens the almond filling without overpowering the tartness of the raspberries.
Unsalted butter (softened): Keeps the almond filling rich and smooth.
Egg: Binds everything together and gives the filling a slight lift as it bakes.
Almond extract: Brings that unmistakable “bake shop” aroma and flavor to both filling and, optionally, the crust.
Fresh raspberries: Adds bursts of color, freshness, and tangy juiciness.
Sliced almonds: A crunchy garnish that beautifully hints at the almond goodness inside.
Powdered sugar for dusting (optional): Gives an elegant, sweet finish at serving time.

How to Make Mini Raspberry Almond Tarts

Step 1: Prepare the Tart Crusts

Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Next, cut in the cold, cubed butter using a pastry cutter or your fingertips until the dough resembles coarse, buttery crumbs. Add cold water, a tablespoon at a time, just until the dough holds together. Press this mixture evenly into the bottoms and sides of a greased mini tart pan or muffin tin. Don’t forget to prick the bottoms with a fork—this helps prevent any puffing as they bake. Chill the crusts in the refrigerator for 15 minutes, which keeps them beautifully flaky.

Step 2: Make the Almond Filling

While the crusts are chilling, shift your focus to the heavenly almond filling. In a mixing bowl, cream together the almond flour, granulated sugar, and softened butter until smooth and pale. Beat in the egg and almond extract, mixing until everything is fully incorporated. The end result should be a creamy, spreadable batter that smells absolutely divine.

Step 3: Fill and Assemble the Tarts

Once your crusts are nicely chilled, spoon a heaping teaspoon of almond filling into each tart shell, gently smoothing the tops. Press 2 or 3 fresh raspberries into the center of each tart, nestling them halfway into the almond filling. Top with a generous sprinkle of sliced almonds for that signature crunch and a rustic touch.

Step 4: Bake to Golden Perfection

Slide your filled tart pan into the preheated oven and bake for 18 to 22 minutes, or until the filling is puffed up and lightly golden, and the crust edges are just beginning to brown. Your kitchen will fill up with the cozy scent of almonds and butter—utter bliss! After baking, let the tarts cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Step 5: Add the Finishing Touch

When you’re ready to serve, dust the tops of your Mini Raspberry Almond Tarts with powdered sugar for an extra flourish. Not only does it look lovely, but the gentle sweetness brings the whole dessert together. Now it’s time to admire (and devour) your creations!

How to Serve Mini Raspberry Almond Tarts

Garnishes

A light snowfall of powdered sugar is always a winner, but you can also add lemon zest for a spark of citrus, or a dollop of freshly whipped cream if you want to make things extra lush. A few extra fresh raspberries scattered around the serving plate never hurts either.

Side Dishes

These Mini Raspberry Almond Tarts are irresistible on their own, but they pair beautifully with a pot of black tea, a strong espresso, or even a small glass of dessert wine. For brunch, serve them alongside a bowl of vanilla yogurt and some fresh fruit for a sweet-meets-tangy spread.

Creative Ways to Present

Don’t limit yourself to a platter—try arranging your mini tarts on tiered cake stands for a festive tea party, nestling each one in a cupcake wrapper for a cute handheld treat, or even serving with edible flowers for a special occasion. These Mini Raspberry Almond Tarts steal the show at showers, picnics, or as the jewel of any dessert buffet!

Make Ahead and Storage

Storing Leftovers

Any leftover Mini Raspberry Almond Tarts will keep beautifully at room temperature for about a day, or up to three days in an airtight container in the refrigerator. Just make sure the tarts are completely cool before storing to prevent condensation.

Freezing

For longer storage, pop the cooled tarts into a single layer in an airtight freezer-safe container. They’ll keep up to two months this way. When you’re craving a sweet treat, simply thaw at room temperature for a couple of hours and they’ll taste freshly baked.

Reheating

To gently restore that “just baked” magic, place the tarts on a baking sheet and warm at 300°F (150°C) for about 5 minutes. This crisps up the crust and fluffs the almond center. Be sure to dust with powdered sugar after reheating for the prettiest finish.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just be sure to use them from frozen—do not thaw first—to prevent excess moisture from making the tarts soggy. They’ll bake up beautifully and add the same juicy tang.

How do I prevent the crust from shrinking?

Chilling the dough in the tart molds before baking is key. Also, make sure not to overwork the dough—gentle handling keeps the crust from becoming tough or tight.

Can I double the recipe for a party?

Yes, you can easily double or even triple the ingredients. Just work in batches, and make sure you have enough mini tart pans or muffin tins on hand—these will disappear quickly at any gathering!

Is it possible to make these tarts gluten-free?

Definitely! Swap the all-purpose flour in the crust for a cup-for-cup gluten-free blend, and ensure your other ingredients are gluten-free. The almond filling is naturally gluten-free, so it’s an easy transition.

What if I don’t have a mini tart pan?

No worries—a standard muffin tin works perfectly. You might want to use a little parchment paper “sling” for easy removal, but the results will be just as delicious and adorable.

Final Thoughts

Once you take your first bite of these Mini Raspberry Almond Tarts, you’ll understand why they’re my absolute favorite for special weekends and celebrations. Whether you’re sharing them with friends or simply treating yourself, these pretty little tarts combine ease, elegance, and pure joy in every mouthful. Don’t wait for a special occasion—whip up a batch and let the rave reviews roll in!

Mini Raspberry Almond Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: admin
Total Time: 45 minutes (plus chilling)
Yield: 12 mini tarts 1x
Diet: Vegetarian

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Description

These delightful Mini Raspberry Almond Tarts are perfect bite-sized treats with a buttery crust, almond filling, and fresh raspberries. A dusting of powdered sugar adds a sweet finish to these elegant tartlets.

Ingredients

Scale

For the crust:

1 and 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1–2 tablespoons cold water

For the filling:

1/2 cup almond flour
1/4 cup granulated sugar
1/4 cup unsalted butter (softened)
1 egg
1/2 teaspoon almond extract

For the topping:

1 cup fresh raspberries
2 tablespoons sliced almonds
powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the crust: Mix flour, powdered sugar, and salt. Cut in cold butter. Add water, press into tart pan, and chill.
Make the filling: Cream almond flour, sugar, butter. Add egg and almond extract. Fill tart shells with the almond mixture.
Add toppings: Press raspberries into the filling. Sprinkle with sliced almonds.
Bake: Bake for 18–22 minutes until golden.
Cool and serve: Cool in the pan, then dust with powdered sugar if desired.

Notes

These tarts can be made a day in advance and stored in an airtight container.
For extra almond flavor, add a few drops of almond extract to the crust as well.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French-Inspired