Raspberry Almond Tartlets Recipe

Raspberry Almond Tartlets are the perfect treat for Valentine’s Day. Made with a buttery crust, sweet almond filling and tart raspberries. 

Raspberry Almond Tartlets

Good morning friends, I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we share our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. Today she is sharing Valentine Pretzel Toffee Bark and I am sharing  Raspberry Almond Tartlets.

You don’t have to be a pastry chef to make a special treat for your Valentine. These little tarts are made with a buttery crust filled with a layer of almond frangipane, then raspberry jam and topped with a heart. Similar to a Bakewell tart they are made with simple ingredients that you probably already have in your pantry.

Ingredients Needed for Raspberry Almond Tartlets

There are a few steps so I always recommend reading through the entire recipe before you start just so that you dont’ miss something. This is a reminder for myself as well as you.

Tart Crust

• 1 cup unsalted room temperature butter
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3 cups all purpose flour sifted

Frangipane Filling

• 1/4 cup (25 grams)softened butter
• 1/4 cup sugar (25 grams)
• 1 medium egg beaten (25 grams)
• 1/3 cup ground almond meal(40 grams)
• 1/4 tsp. almond extract
• 1/4 tsp. vanilla extract
• 1/2 cup of jam, seedless raspberry jam or raspberry preserves

How to Make Raspberry Almond Tartlets

Tart Dough

• Combine the butter and sugar in a large mixing bowl, beat on medium speed until the mixture is light and fluffy. Add the egg and vanilla and continue mixing until incorporated.You can also use a food processor.
• Add the flour and mix until just combined. The mixture will be crumbly but will hold together when squeezed.
• Lay a piece of plastic wrap on the counter and pour the dough onto it, push it together to form a ball. Refrigerate for at least 1 hour.
• Place the pie dough on a lightly floured work surface, using a rolling pin roll the dough to 1/8-1/4″ thickness. Cut the dough into 12-16 circles using a glass or a cookie cutter. You want to use a cutter a little bigger than your tart pan or muffin tin.
• Press the dough into a non-stick ribbed tart pan or greased muffin pan and trim the tops. Chill the tarts for 30 minutes.
• Preheat the oven to 350F. Then cut 12-16 hearts with a small cookie cutter. Place onto a parchment paper lined baking sheet. Prick with a fork and bake for 5-8 minutes or until golden brown. Set aside for later.
• In the meantime, heat the raspberry jam in a small pan until melted and smooth.

Frangipane Almond Filling

• Beat together the butter and the sugar in a bowl until pale and creamy. Then stir in 25 grams of  beaten egg, ground almonds, the almond and vanilla extract, mix until combined.
• Divide the almond mixture equally between the tart shell, smooth with the back of a spoon. Bake in preheated oven for 15 minutes or until lightly golden.
• After 15 minutes remove from oven and press down the frangipane layer with the back of a spoon, spoon a little jam over the top of each tart and return to the oven to bake for 5 additional minutes. You want the tarts to be golden brown.
• Remove tarts for the oven and top with the heart cookies. Let the tarts cool for 10 minutes in the pan, then remove and let cool for 10 minutes on a wire rack minutes and enjoy.

Variation’s & Notes

• If you do not want to roll out the dough, simply take dough balls and press them into the greased muffin or tart tins.
• You can use any kind of fruit to top these tarts including fresh raspberries or strawberries.
• Instead of store-bought jam make homemade raspberry jam.
• Don’t have time to make frangipane tart? Make a raspberry tart instead.
• The almond frangipane filling is made from almond meal, also known as almond flour, which is just ground almonds and can be made at home using your food processor.
• Almond paste is not the same as homemade almond cream, do not use store bought almond paste or marzipan in this recipe you will not get the same results.
• This recipe is combination of my favorite tart dough and the filling from this Sainsbury recipe. I used a scale to weigh my ingredients for the filling.

How to store Raspberry Frangipane tarts?

Wrap the tartlets in plastic wrap or store in an airtight container. May be stored for up to 3 days on the counter or in the refrigerator.

​Looking for more tart recipes?

Try Raspberry Margarita Cream Tarts, Banana Cream Tart or Coconut Cream Tart.

Valentine’s Day recipes?

Try this Heart Shaped Cake, Valentine’s Day Cupcakes,Valentine’s Day Oreo Cookie Bark.

Until Next Time

Have a great day friends, thank you for spending part of your day with me. I hope that you enjoyed these easy and delicious mini raspberry almond tarts, if you try it let me know how you like it.

Don’t forget to visit Sheri and try her recipe for Valentine Pretzel Toffee Bark. 

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

Raspberry Almond Tartlets

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Raspberry Almond Tartlets are the perfect treat for Valentine’s Day. Made with a buttery crust, sweet almond filling and tart raspberries. 

• Total Time: 0 hours
• Yield: 12-16 tartlets 1x

Ingredients

Scale 1x2x3x

Tart Crust

1 cup unsalted room temperature butter

1/2 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

3 cups all purpose flour sifted

Frangipane Filling

1/4 cup (25 grams)softened butter

1/4 cup sugar (25 grams)

1 medium egg beaten (25 grams)

1/3 cup ground almond meal(40 grams)

1/4 tsp. almond extract

1/4 tsp. vanilla extract

1/2 cup of jam, seedless raspberry jam or raspberry preserves

Cook Mode Prevent your screen from going dark

Instructions

Tart Dough

Combine the butter and sugar in a large mixing bowl, beat on medium speed until the mixture is light and fluffy. Add the egg and vanilla and continue mixing until incorporated.You can also use a food processor.

Add the flour and mix until just combined. The mixture will be crumbly but will hold together when squeezed.

Lay a piece of plastic wrap on the counter and pour the dough onto it, push it together to form a ball. Refrigerate for at least 1 hour.

Place the pie dough on a lightly floured work surface, using a rolling pin roll the dough to 1/8-1/4″ thickness. Cut the dough into 12-16 circles using a glass or a cookie cutter. You want to use a cutter a little bigger than your tart pan or muffin tin.

Press the dough into a non-stick ribbed tart pan or greased muffin pan and trim the tops. Chill the tarts for 30 minutes.

Preheat the oven to 350F. Then cut 12-16 hearts with a small cookie cutter. Place onto a parchment paper lined baking sheet. Prick with a fork and bake for 5-8 minutes or until golden brown. Set aside for later.

In the meantime, heat the raspberry jam in a small pan until melted and smooth.

Frangiepane Almond Filling

Beat together the butter and the sugar in a bowl until pale and creamy. Then stir in 25 grams of the beaten egg, ground almonds, the almond and vanilla extract, mix until combined.

Divide the almond mixture equally between the tart shell, smooth with the back of a spoon. Bake in preheated oven for 15 minutes or until lightly golden.

After 15 minutes remove from oven and press down the frangipane layer with the back of a spoon, spoon a little jam over the top of each tart and return to the oven to bake for 5 additional minutes. You want the tarts to be golden brown.

Remove tarts for the oven and top with the heart cookies. Let the tarts cool for 10 minutes in the pan, then remove and let cool for 10 minutes on a wire rack minutes and enjoy.

Notes

This recipe is adapted from Sainsbury Magazine.

• Author: Elizabeth
• Prep Time: 1 hour + 15 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Bakes

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