Description
Delicate mini raspberry almond tarts dance with elegance, blending sweet berries and nutty undertones into a charming French-inspired dessert. Delightful pastry shells cradle luscious raspberry filling, promising pure indulgence for discerning palates.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (157 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter (cold, cubed)
- ½ cup (113 grams) unsalted butter (softened)
- ½ cup (100 grams) granulated sugar
- ½ cup (50 grams) almond flour
- ½ cup raspberry preserves (or fresh raspberries)
Flour and Sugar Components:
- ¼ cup (30 grams) almond flour
- ⅓ cup (40 grams) powdered sugar
- 2 tablespoons (15 grams) all-purpose flour
Binding and Flavoring Ingredients:
- 1 large egg
- 1 large egg yolk
- 12 tablespoons (180 milliliters) cold water
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup (25 grams) sliced almonds (toasted, optional)
- Powdered sugar for dusting
Instructions
- Craft the delicate pastry foundation by blending flour varieties, powdered sugar, and a pinch of salt in a food processor. Incorporate chilled butter until the mixture resembles coarse sand-like textures. Introduce egg yolk and minimal cold water, pulsing until the dough coheres into a unified mass.
- Transform the dough into a compact disk, encase in plastic wrap, and allow to rest in the refrigerator for half an hour, enabling the gluten to relax and flavors to meld.
- Heat the oven to a moderate temperature. Gently roll the chilled dough to a whisper-thin consistency, creating delicate circles that nestle perfectly into miniature tart molds or a compact muffin tin.
- Carefully press the dough into each receptacle, trimming excess edges with precision. Perforate the base with a fork to prevent unwanted rising during baking.
- Bake the pristine shells until they achieve a delicate golden hue, approximately 10-12 minutes. Allow them to cool completely, creating a crisp foundation for the upcoming layers.
- Whip butter and sugar into a creamy emulsion, then integrate egg, almond, and vanilla extracts until smooth. Fold in flour varieties to create a luxurious, velvety filling.
- Generously fill each tart shell two-thirds full with the almond mixture, crowning each with a vibrant dollop of raspberry preserves.
- Return the adorned tarts to the oven, baking until the filling sets and develops a light golden complexion, roughly 15-18 minutes.
- Once cooled, embellish with toasted almond slivers and a delicate dusting of powdered sugar, transforming these miniature delicacies into an elegant confectionery masterpiece.
Notes
- Ensure butter is ice-cold for the most flaky, tender tart shells that melt in your mouth.
- Use a food processor for quicker, more consistent dough mixing that prevents overworking the pastry.
- Chill dough thoroughly to prevent shrinkage and maintain precise shell shapes during baking.
- Prick tart shell bottoms to prevent unwanted air bubbles and create an even baking surface.
- Opt for high-quality raspberry preserves with minimal added sugars for a more authentic fruit flavor.
- Toast almonds briefly to enhance their nutty aroma and add delightful crunch to the final presentation.
- Adjust almond extract carefully to avoid overwhelming the delicate raspberry and pastry flavors.
- Make ahead and store cooled tarts in an airtight container for up to 3 days to simplify entertaining.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Create mini bite-sized desserts perfect for parties, afternoon tea, or elegant dessert platters.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg