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I've mastered these little Raspberry Almond Tarts after trying again and again in my home kitchen. The combo of crisp pastry, tangy raspberry jam, and nutty almond filling is just magical. And guess what? You won't need any fancy equipment - your regular muffin tin does the trick! They look straight out of a French pastry shop, but they're actually super easy to whip up.
What Makes These Treats Extra Special
My tiny Raspberry Almond Tarts are always the first to disappear at gatherings. That crumbly crust with the nutty filling and zingy raspberry jam creates such an amazing flavor combo. I can't count how many times folks have pulled me aside asking how I made them - they've become my go-to signature dessert.
What You'll Need
- Almond flour: Creates that dreamy texture.
- Almond extract: Gives that wow factor.
- Pastry dough: From scratch or ready-made works.
- Unsalted butter: Softened completely.
- Eggs: For binding everything together.
- Raspberry jam: Brings that sweet-tart balance.
- Fine sugar: Integrates perfectly.
- Almond slivers: For decoration.
Step-By-Step Instructions
- Shape Your Dough
- Put your pastry between two sheets of parchment for easy handling. Cut out rounds using whatever glass or cutter fits your tin.
- Get Bases Ready
- Prick each pastry circle with a fork to let steam escape while baking.
- Spread The Jam
- Drop a small teaspoonful of raspberry jam into each pastry cup.
- Whip Up Filling
- Blend softened butter, almond flour, sugar, egg, and almond extract until it's creamy and luscious.
- Assemble Everything
- Spoon almond mixture into each jam-lined cup, scatter with almond slivers in a pretty way.
- Into The Oven
- Bake at 350°F until they're puffy and golden brown, around 25 minutes.
Insider Tricks
These tiny Raspberry Almond Tarts are pretty straightforward, but I've learned some shortcuts. There's no need to pre-bake the shells - they cook perfectly in one go. Make sure everything's at room temp for the smoothest filling. I grab my small cookie scoop for the almond mix - it makes everything so much faster. And don't just toss those almonds on top - arrange them nicely, they'll toast up and look gorgeous.
Why You'll Love Them
The thing I adore about these almond tarts is how basic ingredients come together to make something so impressive. The way the moist almond filling blends with that tangy raspberry jam is just perfect. Those toasty almonds on top add such a nice crunch. They're fancy enough for your best parties but simple enough to make just because you feel like it.
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Storage Tips
Pop your tarts in an airtight container and they'll stay tasty for a couple days on the counter or nearly a week if you stick them in the fridge. Want them warm again? A few minutes in a 300°F oven works wonders. Don't use the microwave though - it makes the crust all soggy. They're actually pretty amazing just at room temperature too.
What To Serve With Them
I love having these Raspberry Almond Tarts with a nice cup of Earl Grey - they go together so well. Sometimes I'll add a small spoonful of whipped cream or scatter some fresh berries around the plate. When I've got company over, they look stunning on a big platter mixed with other small desserts.
Tasty Variations
Though raspberry's my top pick, sometimes I switch things up with cherry or apricot jam instead. Try putting a fresh raspberry on each tart before they go in the oven, or drizzle some melted chocolate over them once they've cooled. I make them for my gluten-free friends just by changing the pastry. And sometimes I'll use pistachios on top for a fun green twist.
When To Serve Them
These almond tarts fit in anywhere. I bring them to dinner parties, weekend brunches, and holiday get-togethers. They make such sweet gifts too, wrapped up in cute boxes. I always watch people's faces light up when they spot them on the dessert table.
Common Questions
Store bought dough works great when you're in a rush - I use it all the time. To stop them sticking, I just rub a little butter in each muffin cup. You can freeze these tarts for up to three months if you wrap them well. Sometimes I make the dough a day or two ahead and keep it in the fridge - makes baking day so much quicker.
Troubleshooting Tips
After baking tons of these Raspberry Almond Tarts, I know what works and what doesn't. Roll your dough to an even thickness and don't stretch it. Chill it briefly in the tin before adding fillings. If the almonds start getting too dark, just lay some foil on top. Make sure your butter is soft but not melty for the best filling texture. Don't overdo the jam - a thin layer works way better.
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Frequently Asked Questions
- → What exactly is frangipane?
- It’s a creamy almond mixture made with sugar, eggs, butter, and ground almonds. Common in French bakes.
- → Can I use a different jam?
- Sure! Strawberry, apricot, or blackberry jams work great.
- → Why heat the jam beforehand?
- Warming softens the jam, so it spreads more smoothly without messing up the tart crust.
- → What's the best way to store them?
- Keep them in a sealed container at room temperature for up to 3 days, or refrigerate for a week.
- → Is freezing possible?
- Yes, wrap the tarts and freeze them for up to 3 months. Defrost in the fridge overnight before eating.