Mini Raspberry Almond Tarts
Indulge in these scrumptious Mini Raspberry Almond Tarts, a simple yet elegant treat crafted with a blend of all-purpose and almond flours, enriched with a heart of sweet raspberry jam. These bite-sized delights are finished with a dusting of powdered sugar, making them an ideal choice for special occasions or as a delightful everyday dessert.
Servings: 24 mini tarts
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Almond Flour
- 1/3 cup Granulated Sugar
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter cubed
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
- 1/2 cup Raspberry Jam or Preserves
- Powdered Sugar for dusting
Instructions
- Oven Preparation: Initiate by preheating your oven to 350 degrees Fahrenheit. Subsequently, line a mini muffin pan with mini paper liners to facilitate easy removal of tarts post-baking.
- Dough Mixture: In a food processor, amalgamate all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Subsequent to this, incorporate the cubed butter along with vanilla and almond extracts into the mixture.
- Dough Processing: Employ the pulsing method on the processor until the mixture achieves a cohesive dough consistency. Following this, transfer the dough to a clean surface.
- Dough Kneading and Shaping: Engage in a gentle kneading of the dough until smooth. Utilize a small cookie scoop to portion the dough into uniform balls. These balls should then be rolled manually to achieve spherical shapes and placed in the prepared muffin liners.
- Creating Indentations: Utilize the end of a wooden spoon to form an indentation, about 1/4 inch deep, atop each dough ball to accommodate the raspberry preserves.
- Filling with Preserves: Fill a plastic zip-top bag with the raspberry preserves, ensuring to expel any excess air before sealing. Snip off a small corner of the bag and meticulously pipe the preserves into the dough indentations.
- Baking: Convey the tarts into the preheated oven and bake for a duration of 13-15 minutes, or until they reach a golden brown hue and are fully set.
- Cooling: Post-baking, allow the tarts to cool within the pan for an approximate period of 20 minutes to avert crumbling during removal.
- Removal and Dusting: Once cooled, utilize a butter knife to aid in the extraction of the tarts from the pan. Culminate the process by sifting powdered sugar over the tarts to enhance their aesthetic appeal.
- Storage: To preserve their texture and flavor, store the tarts in an airtight container, ensuring they maintain their quality for up to five days.