Individual Raspberry Almond Tartlets

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery tart shells filled with almond frangipane and fresh raspberries, baked to golden with a delicate nutty aroma. This French-inspired recipe, ready in about 70 minutes, layers all-purpose flour, powdered sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 30 min Serves 6 French cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 6 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs.
  2. Step 2: Add 1 egg yolk and pulse until dough begins to come together. Press dough into a disc, wrap in plastic, and chill for 30 minutes.
  3. Step 3: Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out 4-inch circles and gently press them into 6 tartlet pans or muffin cups.
  4. Step 4: In a medium bowl, beat 4 tbsp softened unsalted butter with 1/3 cup granulated sugar until creamy. Mix in 1/2 cup almond flour, 1 large egg, and 1/2 tsp almond extract until smooth.
  5. Step 5: Spoon the almond filling evenly into each tart shell, filling about three-quarters full.
  6. Step 6: Arrange fresh raspberries (about 10 per tart) on top of the filling, gently pressing them in.
  7. Step 7: Bake tartlets for 25-30 minutes until the almond filling is set and the crust is golden brown.
  8. Step 8: Allow tartlets to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.

Related recipes