Mini Almond Butter and Jelly 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.

Tiny tartlets filled with almond butter cream and a dollop of mixed berry jelly make for a delightful, bite-sized treat perfect for any occasion. This recipe, ready in about 55 minutes, layers all-purpose flour, almond flour, and 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 150 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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: 15 min Serves 18 Desserts cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup almond flour, 1/2 cup cold cubed unsalted butter, 3 tbsp granulated sugar, and 1/8 tsp salt until mixture resembles coarse crumbs.
  2. Step 2: Add 1 large egg yolk and pulse until dough starts to come together. Press dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes.
  3. Step 3: Roll out chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out 2-inch circles and press them into mini muffin tins to form tart shells.
  4. Step 4: Bake tart shells for 12-15 minutes until edges are golden. Remove and cool completely.
  5. Step 5: In a bowl, beat 1/2 cup almond butter, 4 oz softened cream cheese, 1/3 cup powdered sugar, and 1/2 tsp vanilla extract until smooth and creamy.
  6. Step 6: Spoon about 1 tbsp almond butter cream into each cooled tart shell, then top each with 1 tsp mixed berry jelly.
  7. Step 7: Chill tartlets for 30 minutes before serving to allow filling to set.

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