Individual Raspberry Almond Tartlets
Buttery tart shells filled with almond frangipane and fresh raspberries, baked to golden with a delicate nutty aroma. This french-inspired desserts ready in about 70 minutes layers all-purpose flour, powdered sugar, cold and cubed 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 6 tbsp, cold and cubed unsalted butter
- 1 egg yolk
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 4 tbsp, softened unsalted butter
- 1 large egg
- 1/2 tsp almond extract
- 1 cup fresh raspberries
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Spoon the almond filling evenly into each tart shell, filling about three-quarters full.
- Step 6: Arrange fresh raspberries (about 10 per tart) on top of the filling, gently pressing them in.
- Step 7: Bake tartlets for 25-30 minutes until the almond filling is set and the crust is golden brown.
- Step 8: Allow tartlets to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Individual Raspberry Almond Tartlets take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Individual Raspberry Almond Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Individual Raspberry Almond Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Individual Raspberry Almond Tartlets for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Individual Raspberry Almond Tartlets?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
