Mini Raspberry Almond Tarts are bite-sized treats with a rich almond flour crust, a fruity raspberry jam center, and a snowy dusting of powdered sugar. Inspired by nostalgic family baking traditions, these tarts are perfect for holidays, tea parties, or just a cozy afternoon snack. Easy to make ahead and elegantly simple, they offer a delightful balance of buttery, nutty, and fruity flavors in every bite.

Full Recipe:

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1/3 cup granulated sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, cubed and cold
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup raspberry jam or preserves
Powdered sugar, for dusting

Directions

Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.
In a food processor, pulse together the all-purpose flour, almond flour, sugar, baking powder, and salt.
Add the cubed butter, vanilla extract, and almond extract. Pulse until a dough forms.
Turn the dough out onto a surface and knead gently until smooth.
Using a small scoop or spoon, form dough into small balls and place them into the prepared liners.
Use the end of a wooden spoon to make an indentation in each dough ball.
Transfer raspberry jam into a zip-top bag, snip off a corner, and pipe jam into each indentation.
Bake for 13–15 minutes, or until golden brown and set.
Let cool in the pan for 20 minutes, then carefully remove with a butter knife.
Dust with powdered sugar before serving.

Nutrients (per tart, approx.)

Calories: ~100
Fat: ~6g
Saturated Fat: ~3g
Carbohydrates: ~10g
Sugar: ~6g
Protein: ~1g
Fiber: ~1g
Sodium: ~25mg

The Charm of Mini Tarts

There’s something irresistible about miniature desserts. They’re easy to serve, fun to make, and incredibly versatile. Mini Raspberry Almond Tarts check all the boxes for a dessert that’s both visually appealing and flavor-packed. Their petite size makes them perfect for sharing, gifting, or even portion control—if you can stop at just one. Their pretty appearance, complete with a ruby-red jam center and a delicate sugar dusting, makes them a standout on any dessert tray.

A Nod to Classic Baking Traditions

These tarts draw inspiration from traditional European jam cookies and Linzer-style pastries, which often combine nut-based doughs with fruit preserves. The almond flour in the crust brings depth and richness, creating a base that’s tender yet crumbly, like the best shortbread. The addition of almond extract enhances the nutty character, while the vanilla adds a warm undertone. Using raspberry jam provides a tart contrast to the sweet base and creates a jewel-like center that adds both flavor and visual appeal.

Why You’ll Love These Tarts

These mini tarts are incredibly easy to make but taste like something from a bakery case. The dough comes together quickly in a food processor, and the filling is as simple as piping in your favorite raspberry jam. No complicated techniques or special equipment are required, yet the result is elegant enough for a special occasion. They store well, can be made ahead of time, and are a delightful alternative to heavier desserts. Whether you’re baking for a party or preparing a treat for yourself, these tarts strike the perfect balance of indulgent and approachable.

Health Benefits of Almond Flour

While these tarts are certainly a treat, using almond flour adds a slight nutritional boost. Almond flour is rich in healthy fats, protein, and fiber. It’s also naturally gluten-free and lower in carbohydrates than traditional flour, making these tarts a smart option for those looking for a slightly more wholesome dessert. Almonds are a great source of vitamin E, magnesium, and antioxidants, which can support heart health and blood sugar regulation. When combined with the simple fruit preserve filling, these tarts offer a satisfying sweetness without going overboard.

Perfect Occasions for Mini Raspberry Almond Tarts

These tarts shine during the holidays, especially on Christmas cookie platters or Easter dessert tables, but their appeal lasts all year. They’re perfect for baby showers, birthday buffets, brunches, and even wedding dessert bars. Their small size makes them ideal for serving alongside other mini desserts or as a charming treat with afternoon tea or coffee. You can package them in small gift boxes or tins to give as homemade edible gifts—a thoughtful and delicious gesture.

Serving Suggestions

Serve these tarts at room temperature, ideally within 1–2 days of baking for optimal freshness. Arrange them on a vintage cake stand or a simple white platter to let their ruby-red centers and powdered sugar shimmer. Pair them with herbal tea, espresso, or a light dessert wine like Moscato or Riesling. You can also serve them alongside other small sweets like lemon bars, shortbread cookies, or mini cheesecakes for a delightful dessert spread.

Common Mistakes to Avoid

To ensure your tarts come out perfectly every time, avoid overworking the dough, which can make it tough. Be sure to use cold butter so the crust stays tender and crumbly. Don’t overfill the jam centers—too much jam can bubble over during baking and make the tarts sticky. Also, make sure the tarts cool completely before removing them from the pan, as they are delicate and prone to breaking when warm. Lastly, wait until the tarts are completely cooled before dusting with powdered sugar to prevent it from melting into the surface.

Baking Tips for Success

Chill the dough briefly if it becomes too soft when forming the tart bases. A piping bag or zip-top bag with a snipped corner is the easiest way to fill the centers cleanly and evenly. For an extra bakery-style finish, try brushing the tops with a light apricot glaze after baking to give them a subtle shine. If you don’t have a mini muffin pan, you can shape the dough into thumbprint cookies on a baking sheet, although they may spread slightly more.

Variations to Try

While raspberry is a classic choice, you can switch up the filling with other fruit preserves like apricot, cherry, or blueberry. For a nut-free version, substitute the almond flour with additional all-purpose flour and omit the almond extract. You can also add a drizzle of melted white chocolate on top instead of powdered sugar for a different finish. Another option is to sandwich two thinner tarts with jam in between, mimicking a Linzer-style cookie for more texture.

Ingredient Spotlight: Raspberry Jam

Raspberry jam is the star of these tarts, providing a fruity brightness that balances the richness of the almond crust. Choose a high-quality, seedless jam for a smooth texture and vibrant flavor. If you’re using jam with seeds, consider pressing it through a sieve to make it smoother. Homemade jam works beautifully too, especially if it has a good balance of tartness and sweetness. The raspberry not only brings visual appeal but also ties the flavors together with a punch of natural acidity.

Conclusion

Mini Raspberry Almond Tarts are the kind of treat that brings joy with every bite. They’re buttery, nutty, fruity, and just sweet enough. Whether you’re making them for a crowd or just to brighten your day, they offer everything you could want in a bite-sized dessert—charming presentation, nostalgic flavors, and a hint of elegance. With simple ingredients and a straightforward method, this recipe is one you’ll want to keep in your baking rotation all year long.