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Deliciously Adorable Mini Raspberry Almond Tarts
You know how sometimes a simple dessert can whisk you back to a moment in time, like the aroma of warm cookies taking you back to your grandmother’s kitchen? Well, that’s how I feel about these Mini Raspberry Almond Tarts. They are like little pieces of heaven, bursting with flavor and the perfect balance of sweetness, and they bring back memories of baking with friends on lazy weekends.
What I absolutely love about this recipe is how effortlessly it combines the tartness of raspberries with the delicate nuttiness of almond. These tarts are not just desserts; they’re little conversations starters, ideal for any gathering! Plus, they look so fancy that your guests will think you spent all day in the kitchen, when in reality, they’re quite easy to whip up—shhh!
What’s in Mini Raspberry Almond Tarts?
– All-purpose flour: This is the foundation of our crust. It gives structure while still allowing the tarts to hold their delightful shape.
– Almond flour: Not only does this bring a nutty flavor to the tarts, but it also adds a wonderful texture and richness. If you’re nuts for almonds—this is a must-have! I love using Bob’s Red Mill almond flour for a finer texture.
– Granulated sugar: Sweetness alert! This makes our crust deliciously sweet and helps in achieving the perfect golden hue as it bakes.
– Unsalted butter: The star of the show! Using cold, cubed butter ensures a flaky, melt-in-your-mouth crust. I always opt for European-style butter for richer flavor, but any good butter will do!
– Salt: Just a pinch to balance the flavors and enhance the sweetness. It’s a little magical!
– Large egg: This helps to bind our dough together. It’s the glue that holds all the deliciousness in check!
– Raspberry jam: Use homemade if you have it, but store-bought works like a charm too! This gives the tarts their lovely fruity flavor.
– Powdered sugar: For dusting, to finish off the tarts with a touch of sweetness and elegance.
– Fresh raspberries: Optional but oh-so-pretty! They make for a lovely garnish, adding a pop of color and freshness.
Is Mini Raspberry Almond Tarts Good for You?
Now, let’s chat about whether these tarts are a guilt trip or a guilt-free indulgence! While they are certainly more decadent than a plain salad, they do have some health benefits to consider.
The inclusion of almond flour brings healthy fats, protein, and a bit of fiber to the mix. Not to mention, raspberry jam provides antioxidants, which can be found in those tart little gems. However, beware of the sugar content in the jam, especially if you’re watching your sugar intake. You might want to consider using a lower-sugar jam or making your own from fresh raspberries if that’s a concern.
Enjoying a tart with a cup of tea or coffee can be a delightful treat, just be mindful of portion sizes! After all, the goal is to savor the experience rather than munch mindlessly.
Ingredients List
– 1 1/4 cups all-purpose flour
– 1/4 cup almond flour
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/2 tsp salt
– 1 large egg, lightly beaten
– 1 cup raspberry jam (homemade or store-bought)
– Powdered sugar for dusting
– Fresh raspberries (optional, for decoration)
How to Make Mini Raspberry Almond Tarts?
1. **Prepare the crust**: In a large mixing bowl, combine the all-purpose flour, almond flour, and granulated sugar. Add the cold, cubed butter and mix it with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Don’t be shy; get in there!
2. **Add the egg**: Pour in the beaten egg and mix until the dough just comes together. If you find it a bit crumbly, add a teaspoon of cold water at a time until it holds together.
3. **Chill the dough**: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps make the crust tender and flaky.
4. **Preheat the oven**: Preheat your oven to 350°F (175°C). We want it nice and hot when the tarts enter!
5. **Roll out the dough**: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles that fit into your mini tart pans, pressing the dough into the pans gently.
6. **Blind bake the crusts**: Prick the bottom of each tart with a fork to prevent bubbling, then line them with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes or until golden brown.
7. **Fill the tarts**: Allow the tart shells to cool slightly before filling each with a generous spoonful of raspberry jam, spreading it evenly to make every bite delicious!
8. **Cool and dust**: Allow the tarts to cool completely. Before serving, dust them with powdered sugar and top with fresh raspberries if desired.
A Touch of Elegance: Notes on Serving
These delightful mini tarts are fabulous served at room temperature. They steal the spotlight at parties and are perfect for a lovely afternoon treat with tea or coffee. If by some miracle you have leftovers (which I highly doubt!), store them in an airtight container for up to 2 days.
Next time you’re looking for a sweet treat that’s sure to impress, give these Mini Raspberry Almond Tarts a try. I promise they’ll bring a smile to your face and possibly a trip down memory lane. Don’t forget to share your experience with me—I love hearing from fellow baking enthusiasts!
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