Mini Raspberry Almond Tartlets

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Buttery tart shells filled with almond frangipane and topped with fresh raspberries for a delicate, bite-sized dessert. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, powdered sugar, large egg yolk 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

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Step 5: Fold in 1/2 cup almond flour until smooth. Spoon about 1 tbsp filling into each tart shell.
  6. Step 6: Bake tartlets for 20 minutes until filling is set and crust is golden.
  7. Step 7: Remove from oven and immediately top each tartlet with 2-3 fresh raspberries, pressing gently into the filling.
  8. Step 8: Cool tartlets in pans for 10 minutes before transferring to wire racks to cool completely. Dust with powdered sugar before serving.

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Frequently asked questions

How long does Mini Raspberry Almond Tartlets take to make?

Total time is about 60 minutes (40 min prep + 20 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 Raspberry Almond 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 Raspberry Almond 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 Raspberry Almond Tartlets for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Raspberry Almond Tartlets?

French 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.

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