Raspberry Almond Tartlets
Mini tartlets featuring a buttery crust, almond frangipane filling, and sweet-tart raspberry topping. Quick to make, elegant to serve, and naturally rich in healthy fats and plant-based protein. Perfect for dessert, tea time, or gifting.
Equipment
- 1 large mixing bowl
- Electric mixer or food processor
- Rolling Pin
- 12-16 non-stick tart pans or muffin tin
- Small cookie cutter (for decorative hearts)
- Baking Sheet
- Parchment Paper
- Wire cooling rack
- small saucepan
Ingredients
Tart Crust:
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour sifted
Frangipane Almond Filling:
- ¼ cup butter softened
- ¼ cup sugar
- 1 medium egg beaten
- ⅓ cup ground almonds almond meal
- ¼ tsp almond extract
- ¼ tsp vanilla extract
- ½ cup seedless raspberry jam or preserves
Instructions
- Prepare the Tart Dough: Start by gathering all ingredients for the tart crust. In a large mixing bowl, combine 1 cup of room-temperature unsalted butter with 1/2 cup of granulated sugar. Using an electric mixer on medium speed, beat the mixture for 2–3 minutes until it turns pale, fluffy, and light in texture. The sugar should be fully incorporated, and the butter should feel soft and creamy.Next, add 1 large room-temperature egg and 1 teaspoon of vanilla extract. Continue mixing until fully incorporated. You can also combine these ingredients in a food processor for a faster approach, pulsing until a soft dough forms.Gradually add 3 cups of sifted all-purpose flour to the mixture. Fold the flour gently into the butter mixture until the dough just comes together. The dough will be slightly crumbly but should hold together when pressed between your fingers.Shape the dough into a ball on a piece of plastic wrap. Flatten slightly into a disc, wrap tightly, and refrigerate for at least 1 hour to allow the dough to firm up. This step ensures the tart shells remain tender and flaky after baking.
- Roll Out the Dough: Once chilled, lightly flour your work surface. Place the dough on the surface and use a rolling pin to roll it out evenly to about 1/8 to 1/4 inch thickness. Using a glass or cookie cutter slightly larger than your tart pans or muffin tin, cut out 12–16 rounds.Carefully press each round into greased tart pans or a muffin tin, ensuring the dough fits snugly into the corners. Trim any excess dough from the edges. Place the prepared tart shells back in the refrigerator for 30 minutes to firm up again—this prevents shrinking during baking.
- Pre-Bake the Tart Shells: Preheat your oven to 350°F (175°C). To create decorative tops, cut small hearts or shapes using a mini cookie cutter and set aside. Place tart shells or decorative shapes on a parchment-lined baking sheet. Prick the bottoms of the tart shells lightly with a fork to prevent air bubbles from forming.Bake the tart shells for 5–8 minutes, or until they turn lightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
- Warm the Raspberry Jam: Place 1/2 cup of seedless raspberry jam into a small saucepan. Heat gently over low-medium heat, stirring constantly, until smooth and slightly runny. This makes it easier to spread over the almond filling later and ensures even distribution without tearing the frangipane layer.
- Prepare the Frangipane Almond Filling: In a clean mixing bowl, cream together 1/4 cup softened butter and 1/4 cup sugar using a hand or stand mixer until pale and fluffy. Gradually add 25 grams of the beaten egg while mixing slowly to avoid curdling.Fold in 1/3 cup almond meal (ground almonds), 1/4 teaspoon almond extract, and 1/4 teaspoon vanilla extract. Stir gently until the mixture is smooth and fully combined, forming a creamy, spreadable frangipane.
- Assemble the Tartlets: Divide the almond mixture evenly among the pre-baked tart shells, using the back of a spoon to smooth the tops for an even layer.Place the tartlets in the preheated oven and bake for 15 minutes, or until the frangipane is lightly golden and set. Remove from the oven and press the frangipane gently with the back of a spoon to flatten the surface.Spoon a small amount of the warmed raspberry jam onto the center of each tart, spreading slightly but keeping a thin layer. Return the tartlets to the oven and bake for an additional 5 minutes. The tartlets should have a golden-brown frangipane layer and slightly caramelized edges.
- Add Decorative Toppings: Once baked, remove the tartlets from the oven. Place the reserved mini heart cookies or shapes on top of each tart while still warm. This adds a decorative, whimsical touch perfect for gifting or special occasions.
- Cool and Serve: Allow the tartlets to cool in the pan for 10 minutes before carefully removing them. Transfer to a wire cooling rack and let them cool for an additional 10 minutes to set completely. Serve slightly warm or at room temperature.These tartlets pair beautifully with a cup of tea or coffee and can be enjoyed as a light dessert, snack, or elegant treat for any occasion.
Notes
- For best results, always use room-temperature butter and eggs when preparing the tart dough and frangipane filling. This ensures smooth mixing and a tender, flaky crust.
- Chilling the dough before rolling and after lining the tart pans is essential. It prevents shrinking and helps the tart shells hold their shape during baking.
- Use seedless raspberry jam for a smooth topping, which avoids uneven textures and ensures a clean, glossy finish.
- When measuring flour, sift before use to avoid dense or heavy tart shells.
- Tartlets can be made ahead of time and frozen before baking for convenience; just add jam and bake fresh before serving.
