Mini Raspberry Almond Tartlets

These elegant Mini Raspberry Almond Tartlets feature a buttery, crisp pastry shell filled with sweet raspberry preserves and topped with fresh raspberries, toasted sliced almonds, and a light dusting of powdered sugar. They're perfect for afternoon tea, holidays, or any special occasion.

🍽 Yield

Makes: 6 mini tartlets

Prep Time: 30 minutes

Cook Time: 25 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 25 minutes

Ingredients

For the Tart Shells

• 1¼ cups (160 g) all-purpose flour

• ½ cup (115 g) unsalted butter, cold and cubed

• ¼ cup (50 g) powdered sugar

• 1 egg yolk

• 1 tsp vanilla extract

• ¼ tsp salt

• 1–2 tbsp ice water

For the Filling

• ¾ cup (240 g) raspberry preserves

• 1 tsp lemon juice (optional)

For the Topping

• 2 cups fresh raspberries

• ¼ cup sliced almonds, lightly toasted

• Powdered sugar, for dusting

Optional Glaze

• 2 tbsp apricot jam

• 1 tbsp warm water

Instructions

Step 1 – Prepare the Tart Dough

1. In a food processor, combine:

   • Flour

   • Powdered sugar

   • Salt

2. Add the cold butter and pulse until the mixture resembles coarse crumbs.

3. Mix in the egg yolk and vanilla.

4. Add ice water, one tablespoon at a time, until the dough just comes together.

5. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

Step 2 – Bake the Tart Shells

1. Preheat the oven to 350°F (175°C).

2. Roll the dough to about ⅛-inch (3 mm) thick.

3. Line six mini tart pans with the dough.

4. Trim the edges and prick the bottoms with a fork.

5. Line each shell with parchment paper and pie weights.

6. Bake for 15 minutes.

7. Remove the weights and bake another 8–10 minutes, until lightly golden.

8. Let cool completely.

Step 3 – Fill the Tartlets

1. Stir the raspberry preserves until smooth.

2. Mix in the lemon juice if using.

3. Spoon about 2 tablespoons of preserves into each cooled tart shell.

4. Spread evenly with the back of a spoon.

Step 4 – Decorate

1. Arrange fresh raspberries over the raspberry filling.

2. Sprinkle with toasted sliced almonds.

3. If desired, warm the apricot jam with water and brush lightly over the raspberries for a glossy finish.

4. Dust with powdered sugar just before serving.

Chef's Tips

• Use firm, fresh raspberries for the best presentation.

• Chill the tart shells before filling to maintain their crisp texture.

• Toast the almonds for extra flavor and crunch.

• Brush with glaze only after the tartlets have cooled completely.

• Refrigerate for 20 minutes before serving for clean, neat slices.

Delicious Variations

White Chocolate Raspberry

• Add a thin layer of melted white chocolate before the raspberry preserves.

• Garnish with white chocolate curls.

Lemon Raspberry

• Spread a layer of lemon curd beneath the raspberry jam.

• Top with fresh mint leaves.

Mixed Berry Tartlets

• Combine raspberries, blueberries, and blackberries.

• Finish with a berry glaze.

Almond Cream Raspberry

• Bake a layer of almond frangipane inside the tart shell before adding the raspberry preserves.

• Top with fresh raspberries after cooling.

Serving Suggestions

Serve with:

• Fresh whipped cream

• Vanilla bean ice cream

• Earl Grey tea

• Cappuccino

• Sparkling rosé

• Fresh mint leaves

Storage

• Refrigerate for up to 3 days.

• Store in an airtight container.

• Dust with powdered sugar just before serving.

• Freezing is not recommended after assembling with fresh raspberries.

Approximate Nutrition (Per Tartlet)

• Calories: 295

• Protein: 4 g

• Fat: 14 g

• Carbohydrates: 40 g

• Fiber: 4 g

• Sugar: 22 g

• Sodium: 90 mg

These Mini Raspberry Almond Tartlets combine buttery pastry, vibrant raspberry preserves, juicy fresh berries, and crunchy toasted almonds for a bakery-quality dessert that's as beautiful as it is delicious. Perfect for tea parties, celebrations, or an elegant finish to any meal.