Mini Almond Butter and Jelly Tartlets
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 desserts ready in about 55 minutes layers all-purpose flour, almond flour, 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 150 calories and feeds 18, 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 almond flour
- 1/2 cup, cold and cubed unsalted butter
- 3 tbsp granulated sugar
- 1/8 tsp salt
- 1 large egg yolk
- 1/2 cup almond butter
- 4 oz, softened cream cheese
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup mixed berry jelly
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Bake tart shells for 12-15 minutes until edges are golden. Remove and cool completely.
- 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.
- Step 6: Spoon about 1 tbsp almond butter cream into each cooled tart shell, then top each with 1 tsp mixed berry jelly.
- Step 7: Chill tartlets for 30 minutes before serving to allow filling to set.
Frequently asked questions
How long does Mini Almond Butter and Jelly Tartlets take to make?
Total time is about 55 minutes (40 min prep + 15 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 Butter and Jelly 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 Butter and Jelly 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 Butter and Jelly Tartlets for a different number of people?
The recipe is written for 18 servings. Multiply each ingredient by (your serving target / 18). 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 Butter and Jelly Tartlets?
Desserts 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.
