Mini Raspberry Almond Tartlets

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

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.

Buttery tart shells filled with almond frangipane and topped with fresh raspberries for a delicate, bite-sized dessert. This French-inspired recipe, ready in about 60 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 8, 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.

Prep: 40 min Cook: 20 min Serves 8 French cuisine 210 cal/serving

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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 almond extract
1 cup fresh raspberries
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/4 cups all-purpose flour and 1/4 cup powdered sugar until combined. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
Step 2: Add 1 large egg yolk and pulse until dough just comes together. Press dough into a disk, wrap in plastic, and chill for 30 minutes.
Step 3: On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Cut out 3-inch circles and press each into mini tartlet pans (about 6-8 tartlets).
Step 4: For the almond filling, beat 1/4 cup softened unsalted butter with 1/3 cup granulated sugar in a bowl until fluffy, about 2 minutes. Beat in 1 large egg and 1/2 tsp almond extract.
Step 5: Fold in 1/2 cup almond flour until smooth. Spoon about 1 tbsp filling into each tart shell.
Step 6: Bake tartlets for 20 minutes until filling is set and crust is golden.
Step 7: Remove from oven and immediately top each tartlet with 2-3 fresh raspberries, pressing gently into the filling.
Step 8: Cool tartlets in pans for 10 minutes before transferring to wire racks to cool completely. Dust with powdered sugar before serving.