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
Scale
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.
