Raspberry Almond Tarts
Delicious almond shortbread tarts filled with sweet raspberry preserves and dusting of confectioners’ sugar, Enjoy!
Servings: 24 tarts
Ingredients
- 1 c. all-purpose flour
- 1/2 c. almond flour
- 1/3 c. granulated sugar
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 c. unsalted butter cubed
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/2 c. raspberry preserves
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Line a mini muffin pan with paper liners to ensure the tarts can be removed with ease.
- In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the flour mixture to a food processor. Add the cubed butter along with the vanilla and almond extracts.
- Pulse the mixture until it begins to form a dough when squeezed in your hand. Once the desired consistency has been achieved, pour the dough back into the bowl, gently knead until smooth.
- Using a small cookie scoop portion out the dough and roll into balls and place them into the prepared muffin liners.
- Use the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4-inch deep to accommodate the raspberry preserves.
- Fill a plastic zip-top bag with the raspberry preserves, expelling any air before sealing. Snip off a small corner of the bag and carefully pipe the preserves into the indentation in the dough.
- Place the tarts into the oven and bake for 13-15 minutes or until they are golden brown and fully set.
- Allow the tarts to cool in the pan for 20 minutes to prevent them from crumbling when removed. (To ensure they didn’t crumble, I placed them in the refrigerator for 30 minutes.
- Once cooled, use a thin sharp paring knife to help lift the tarts out of the pan.
- To serve, gently remove the liners and garnish with a dusting of confectioners’ sugar and more preserves if desired.
- Store in an airtight container for up to 5 days. Enjoy!