If you’re on the lookout for a delightful treat that feels fancy but is actually so simple to pull together, this Mini Raspberry Almond Tarts Recipe is an absolute must-try. These tiny pastries bring the perfect balance of flaky, buttery puff pastry, sweet and tangy raspberry preserves, and a luscious almond filling that is truly irresistible. Whether you’re serving them at a brunch, a casual tea party, or just craving a little bite of sweetness, these tarts offer a sophisticated yet approachable dessert that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Mini Raspberry Almond Tarts Recipe lies in its simplicity. Each ingredient plays an essential role in creating the perfect combination of flavors and textures. From the flaky puff pastry to the fresh raspberries, every component adds color, richness, or just the right hint of sweetness.
- Puff pastry sheet: Provides a light, buttery, and flaky base that puffs up perfectly in the oven.
- Raspberry preserves: Adds a sweet tartness that complements the almond filling beautifully.
- Fresh raspberries: Offers a burst of freshness and a bright pop of color on top.
- Almond flour: Gives the filling a nutty flavor and tender texture.
- Granulated sugar: Sweetens the almond filling just right without overpowering it.
- Large egg: Binds the filling ingredients together and helps create a silky texture.
- Unsalted butter: Adds richness and helps the almond mixture stay moist and flavorful.
- Almond extract: Intensifies the almond flavor, making these tarts extra special.
- Sliced almonds: Adds a delightful crunch and a prettier presentation.
- Powdered sugar (optional): Perfect for a light dusting that adds elegance and a touch of extra sweetness.
How to Make Mini Raspberry Almond Tarts Recipe
Step 1: Prepare Your Oven and Puff Pastry
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This ensures a non-stick surface and even baking for your tarts. Roll out your thawed puff pastry sheet on a lightly floured surface and carefully cut it into 6 equal rectangles. Don’t forget to score a ½-inch border inside each rectangle—this border will help the pastry puff around the filling without spilling over.
Step 2: Make the Almond Filling
In a small bowl, mix together the almond flour, granulated sugar, egg, melted butter, and almond extract until you have a smooth, cohesive batter. This almond filling is the secret that brings moistness and flavor, turning your tart from good to unforgettable.
Step 3: Assemble the Tarts
Take each puff pastry rectangle and spread about 1 tablespoon of raspberry preserves in the center, making sure to stay inside the scored border. Then, spoon approximately 1 tablespoon of the almond filling right over the preserves and gently spread it out. Top each tart with a few fresh raspberries, then sprinkle sliced almonds on top to add a little crunch.
Step 4: Bake Until Golden
Place your tarts on the baking sheet and bake for 18–22 minutes. Keep an eye on them; the pastry should puff up and turn a beautiful golden brown. Once baked, allow them to cool slightly before handling—this helps the filling set while keeping the pastry crisp.
How to Serve Mini Raspberry Almond Tarts Recipe
Garnishes
A simple dusting of powdered sugar over the tarts right before serving adds a touch of elegance and sweetness, making your dessert look as delightful as it tastes. Fresh mint leaves can also add a lovely color contrast and a fresh aroma that pairs elegantly with raspberry and almond.
Side Dishes
Pair these mini tarts with a scoop of vanilla ice cream or a dollop of whipped cream to enhance their richness. A cup of freshly brewed tea or coffee also complements the nutty and fruity flavors perfectly, making it an ideal treat for afternoon tea or dessert.
Creative Ways to Present
For a stunning display, arrange the tarts on a rustic wooden platter or a vintage porcelain plate. Add a few scattered fresh raspberries and small almond clusters around the plate for a charming touch. You could even drizzle a little raspberry sauce artistically around the platter to impress your guests visually and palate-wise.
Make Ahead and Storage
Storing Leftovers
If you happen to have any mini raspberry almond tarts leftover (though they rarely last long), store them in an airtight container at room temperature for up to 2 days. This will keep the pastry flaky and the fillings fresh.
Freezing
To enjoy these tarts later, freeze them on a baking sheet first until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to a month. When ready to eat, thaw them at room temperature for a few hours before reheating.
Reheating
The best way to reheat these tarts is in a toaster oven or a conventional oven at a low temperature for a few minutes. This method helps the pastry regain its crispiness without sogginess, while warming the filling just right.
FAQs
Can I use other types of fruit preserves in this Mini Raspberry Almond Tarts Recipe?
Absolutely! While raspberry preserves bring a bright, tart flavor, strawberry or apricot preserves work beautifully and create delightful variations of this recipe.
Is it necessary to score the puff pastry borders?
Yes, scoring the borders helps the edges puff up and create a raised frame, which keeps your filling contained and gives the tarts that classic, professional look.
Can I make the almond filling ahead of time?
Yes, you can prepare the almond filling a day in advance and keep it refrigerated. Just give it a quick stir before spreading it onto the pastry.
What can I substitute for almond flour if I have allergies?
If you need to avoid almonds, finely ground sunflower seed flour or oat flour can be used as alternatives. Keep in mind the texture and flavor will be slightly different but still delicious.
How do I prevent the fresh raspberries from making the pastry soggy?
Using raspberry preserves as a base creates a moisture barrier between the fruit and pastry, helping maintain crispness. Also, make sure not to add too many fresh raspberries on top, as excess moisture can seep in during baking.
Final Thoughts
I truly hope you enjoy making and sharing this Mini Raspberry Almond Tarts Recipe as much as I do. These tarts bring together such lovely flavors and textures in a way that feels both special and totally doable. Whether it’s for a gathering or a personal treat, they’re bound to make anyone’s day a little sweeter and more memorable with every bite.
Print
Mini Raspberry Almond Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Delight in these Mini Raspberry Almond Tarts, featuring flaky puff pastry filled with a sweet almond cream and tangy raspberry preserves. Topped with fresh raspberries and crunchy sliced almonds, these elegant tarts offer a perfect balance of textures and flavors. Simple to make and ideal for any dessert occasion.
Ingredients
Pastry
- 1 sheet puff pastry, thawed
Filling
- ½ cup raspberry preserves
- ½ cup fresh raspberries
- ½ cup almond flour
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ½ teaspoon almond extract
Topping
- 1 tablespoon sliced almonds
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the puff pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 6 equal rectangles. Score a border about ½ inch inside each rectangle carefully, ensuring you do not cut all the way through to create a raised edge when baked.
- Mix almond filling: In a small bowl, combine the almond flour, granulated sugar, egg, melted butter, and almond extract, mixing until you achieve a smooth, consistent almond cream.
- Assemble the tarts: Spread about 1 tablespoon of raspberry preserves within the scored border of each pastry rectangle. Then spoon approximately 1 tablespoon of the almond filling over the preserves and gently spread it out evenly.
- Add fresh raspberries and almonds: Place a few fresh raspberries on top of the almond filling on each tart. Sprinkle sliced almonds evenly over each tart for a delightful crunch.
- Bake the tarts: Place the assembled tarts on the prepared baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the puff pastry is puffed up and turns a golden brown color.
- Cool and garnish: Once baked, allow the tarts to cool slightly on a wire rack. Optionally, dust them with powdered sugar before serving for an elegant finish.
Notes
- Raspberry preserves can be substituted with strawberry or apricot preserves for different flavor variations.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat leftovers in a toaster oven for best texture and to re-crisp the puff pastry.
