Instructions
Begin by preheating your oven to a temperature of 350 degrees Fahrenheit. Proceed to line a mini muffin pan with mini paper liners to ensure that the tarts can be removed with ease after baking.
In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. To this dry mixture, add the cubed butter along with the vanilla and almond extracts.
Process the mixture by pulsing until it begins to form a cohesive dough. Upon achieving the desired consistency, transfer the dough onto a clean surface.
Knead the dough gently until it is smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll these portions in your hands to form perfect spheres and place each into the prepared muffin liners.
Utilize 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 excess air before sealing. Snip off a small corner of the bag and carefully pipe the preserves into the indentations in the dough.
Place the tarts into the preheated 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 approximately 20 minutes to prevent them from crumbling when removed.
Once cooled, employ a butter knife to assist in lifting the tarts out of the pan. Conclude by sifting powdered sugar over the tarts for a finished appearance.
Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days.
Steps To Make Mini Raspberry Almond Tarts:
Alright, folks, roll up your sleeves and get ready for some tart-tastic action! We’re going to transform these humble ingredients into a parade of petite pastries that will have your taste buds marching to the beat of a raspberry almond drum.
Prep the Stage: Crank your oven up to 350 degrees and line those mini muffin warriors (I mean pans) with their paper armor (aka mini muffin liners). This will make sure your tarts are dressed to impress and ready for easy release after baking.
Mix It Up: Summon your food processor (or if you’re feeling old-school, your trusty bowl and pastry cutter), and throw in the all-purpose and almond flours, sugar, baking powder, salt, and the cubed butter. Now, add the vanilla and almond extracts as if you’re casting a magic spell over the mixture. Pulse it like you’re playing a game of culinary Whac-A-Mole until the dough decides to get its act together and forms a ball.
Shape the Stars: Turn that dough out onto the stage (your clean countertop) and show it who’s boss by kneading it into a smooth superstar. Then, channel your inner cookie scoop maestro and form little dough globes, rolling them into perfect spheres between your palms like you’re a fortune teller gazing into a crystal ball. Place these visions of the future into the prepared muffin liners.
Make an Impression: Grab that wooden spoon – the one that’s seen more than your family’s secret recipes – and gently press into each dough ball to create a cozy nest for the raspberry preserves. It’s like tucking them in for a sweet jammy sleep.
Fill ‘Em Up: Take that raspberry jam and give it a new home in a zip-top bag (think of it as a pastry version of a moving day). Seal the deal by pushing all the air out, snip a tiny corner to make a mini piping bag, and fill each dough nest with jam – a little overfilling is encouraged, it’s like a pool party for jam, and everyone’s invited.
Bake and Wait: Slide your tarts into the oven and bake until they’re golden and set – about 13-15 minutes. Patience is key; give them time to cool in their tin homes before you evict them with a butter knife. It’s a delicate operation, like a game of Operation, but with higher stakes (and no buzzing).
The Grand Finale: Dust those beauties with powdered sugar as if it’s the first snowfall of the season. They’ll look like they’ve been kissed by a winter fairy – and taste like they’ve been blessed by the flavor gods.
Storage Options:
Now, if by some miracle, you have leftovers of these Mini Raspberry Almond Tarts (because let’s face it, they’re like the Houdini of desserts – they disappear quickly), you’ll want to store them in a way that maintains their crispness and flavor. Keep them in an airtight container; think of it as their personal freshness fortress. They’ll hold up nicely on the counter for a day or two, but if you’re playing the long game, pop them in the fridge. They’ll stay good for up to 5 days, but good luck having them last that long!
Variations and Substitutions:
Let’s be real, sometimes life throws you a curveball, and you’ve got to adapt. Maybe you’re out of almond flour or your jam supplies have been raided by toast enthusiasts. Fear not! Here’s how you can switch things up and still hit a home run with these tarts.
Flour Power: No almond flour? No problem. Use more all-purpose flour, and while you’ll miss out on some nuttiness, you’ll still get a tart that’ll make your heart sing.
Sugar Swap: If granulated sugar isn’t your jam, try coconut sugar for a caramel-like twist. It’s like giving your tarts a Hawaiian vacation.
Butter Bud: Dairy not your pal? Use a quality vegan butter substitute, and those tarts will be none the wiser.
Extract Extras: If almond extract sounds as elusive as a unicorn, just double up on the vanilla extract. You’ll get a different vibe, but it’s all good vibes here.
Jam Jamboree: Raspberry jam has gone MIA? Grab any jam or preserves you’ve got lurking in the back of your fridge. Strawberry, apricot, or even blackberry – it’s your tart, your rules.
Powdered Sugar Pizzazz: If you want to skip the dusting, try a drizzle of glaze instead. Just whisk together some powdered sugar and milk, and it’s drizzle time, baby!
