Mini Almond and Orange Blossom Tartlets

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

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 recipe, ready in about 65 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 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

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

Instructions

1. Step 1: Preheat oven to 350°F and lightly grease twelve 3-inch tartlet pans with removable bottoms.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.