Mini Berry Tarts with Almond Frangipane

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Delicate mini tart shells filled with a rich almond frangipane cream and topped with fresh seasonal berries for a light, elegant dessert. This French-inspired recipe, ready in about 62 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 210 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 (1 stick), cold and cubed unsalted butter
• 1 large egg yolk
• 1/2 cup almond flour
• 1/3 cup granulated sugar
• 1/4 cup (1/2 stick), softened unsalted butter
• 1 large egg
• 1/2 tsp vanilla extract
• 1 1/2 cups (blueberries, raspberries, strawberries) mixed fresh berries
• 2 tbsp, warmed apricot jam

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. In a food processor, pulse 1 1/4 cups all-purpose flour with 1/4 cup powdered sugar and 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and pulse until dough starts to come together. Turn dough onto lightly floured surface, knead briefly, then flatten into a disk. Wrap in plastic and chill for 30 minutes.
3. Step 3: Roll dough out to 1/8-inch thickness and cut into 12 circles to fit mini tart pans (about 3 inches diameter). Press dough into pans evenly and prick bottoms with fork.
4. Step 4: In a bowl, cream 1/4 cup softened unsalted butter with 1/3 cup granulated sugar until light. Add 1 large egg, 1/2 cup almond flour, and 1/2 tsp vanilla extract, mixing until smooth to form frangipane.
5. Step 5: Spoon about 2 tbsp frangipane into each tart shell, smoothing the surface.
6. Step 6: Bake tarts for 20-22 minutes until frangipane is puffed and golden. Remove and cool completely.
7. Step 7: Arrange 1 1/2 cups mixed fresh berries on top of cooled tarts. Brush berries lightly with 2 tbsp warmed apricot jam to glaze and add shine. Chill until serving.