Mini Almond and Orange Blossom Tartlets
Delicate tartlets filled with an almond cream infused with orange blossom water, baked until golden and topped with toasted sliced almonds for crunch. This mediterranean-inspired desserts ready in about 65 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 180 calories and feeds 12, 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
- 1/2 cup, cold and cubed unsalted butter
- 1 large egg yolk
- 3/4 cup almond flour
- 1/3 cup granulated sugar
- 1/4 cup, softened unsalted butter
- 1 large egg
- 1 tsp orange blossom water
- 1/4 cup, toasted sliced almonds
- 1/8 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and lightly grease twelve 3-inch tartlet pans with removable bottoms.
- Step 2: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/8 tsp salt; add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
- Step 3: Add 1 large egg yolk and pulse just until dough starts to come together; gather dough into a ball, wrap in plastic, and chill for 30 minutes.
- Step 4: On a lightly floured surface, roll out the dough to about 1/8 inch thick; cut twelve 3-inch circles and press each into the tartlet pans, trimming excess.
- Step 5: In a bowl, beat 3/4 cup almond flour with 1/3 cup granulated sugar, 1/4 cup softened unsalted butter, 1 large egg, and 1 tsp orange blossom water until smooth and creamy.
- Step 6: Spoon the almond cream evenly into each tart shell, filling about 3/4 full; sprinkle 1/4 cup toasted sliced almonds evenly over the tops.
- Step 7: Bake the tartlets for 20-25 minutes until the filling is set and the crust is golden brown; cool in pans for 10 minutes before removing to a wire rack to cool completely.
Frequently asked questions
How long does Mini Almond and Orange Blossom Tartlets take to make?
Total time is about 65 minutes (40 min prep + 25 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 Mini Almond and Orange Blossom 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 Mini Almond and Orange Blossom 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 Mini Almond and Orange Blossom Tartlets for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Mini Almond and Orange Blossom Tartlets?
Mediterranean 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.
