Raspberry Almond Tarts
Delightful Raspberry Almond Tarts featuring buttery crusts, fresh raspberries, and a hint of almond essence, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups all-purpose flour (sifted) Offering a light and airy base
- 0.5 cup almond flour Enhances the nutty flavor and provides tender texture
- 0.75 cup unsalted butter (chilled and diced) Ensures a rich and creamy filling
- 0.33 cup granulated sugar Provides just the right amount of sweetness
- 1 pinch salt To balance the flavors
For the filling
- 2 cups fresh raspberries Bursting with tartness and freshness
Instructions
Preparation
- In a large mixing bowl, combine the sifted all-purpose and almond flours. Add chilled, diced butter and mix until crumbly.
- Gather the mixture into a ball, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Remove chilled dough from the refrigerator and roll it out to about ¼-inch thickness on a lightly floured surface.
- Use a round cutter or a glass rim to cut out circles for tart shells and press them into greased tart pans or a muffin tin.
- Place fresh raspberries evenly into each tart shell.
- Bake for about 25-30 minutes, or until crust edges are golden brown.
- Allow to cool completely in the pans before removing. Serve as is or dust with powdered sugar.
Notes
For best results, use cold butter and ensure the dough is chilled. Handle dough gently to maintain texture.