Almond Raspberry Tartlets
Almond raspberry tartlets are a delicious and gorgeous holiday dessert. Rich cream cheese butter crust surrounds a raspberry jam and almond paste filling. These raspberry tarts make a delicious individual dessert for the holidays!
This raspberry tart recipe makes a delicious individual dessert for the holidays!
Why You Must Make
- Like Winnie the Pooh, sometimes you just need a little something sweet. These easy raspberry tarts fit the bill.
- They’re made in a mini muffin pan so they won’t totally ruin your diet!
- Plus, they are easily jazzed up with a trio of sliced almonds making them fun hostess or holiday gifts!
I was one of the lame members who didn’t send a recipe with my Christmas cards. But I received so many terrific new dessert ideas with every mail delivery. I was set not to participate this week as we’re leaving town tomorrow. If you saw my kitchen over the weekend while I was completing a massive holiday cookie marathon, you’d understand why I didn’t need one more sweet in my house. Gingersnaps, butterscotch cookies, peanut butter blossoms, cherry chocolate chunk cookies, snowballs, peppermint bark, fudge, and English toffee all left trace evidence on my countertops and floors. But I got my second wind. Or maybe it was my third wind.
But I took a deep breath, looked through the cards, and picked out a recipe that I could make in less than an hour. I found a winner with the almond raspberry tartlets recipe.
Ingredient Notes
- Kitchen Staples – Flour, Sugar
- Butter – At room temperature for easy incorporation
- Cream Cheese – At room temperature for easy incorporation
- Raspberry Jam – I used Bonne Maman Raspberry Preserves and avoided any larger pieces of fruit.
- Almond Paste – Crumbled
- Sliced Almonds – To garnish
How to Make
Kathy is one of the original French Fridays participants. We met last year at the International Food Bloggers’ Conference and we clicked immediately. A fabulous home baker, I knew her recipe would be top-notch.
- Make the cream cheese dough and press into a mini muffin tin.
- Fill the crusts with raspberry jam and topped with an almond paste mixed with some sugar and an egg.
- Add a trio of sliced almonds to make an attractive topping.
- Then bake them, cool, and start sampling!
- I used a (affiliate link) wooden tassie tamper which made quick work of forming the crusts. These babies were amazing–tender with the heavenly flavors of raspberry jam and almond paste!
Frequently Asked Questions
A tart has a pastry crust with shallow, often straight sides, a sweet or savory filling, and usually without a top crust. A pie has angled sides and can have either a top crust or not. Tartlets are bite-sized versions of a tart.
Almond paste is a dough-like paste made of almonds and sugar and is usually sold in a can. Marzipan is a sweet mixture of almond paste, sugar, and sometimes egg whites. You can often find it molded into the shape of fruit. Frangipane is an almond filling for pastries made with ground almonds, eggs, sugar, and butter.
You May Also Like:
- Mini Pecan Pies from Sally’s Baking Addiction
- Fresh Strawberry Tarts
- Key Lime Tartlets
- Double Chocolate Tarts
- Best Pie and Tart Recipes
Almond Raspberry Tartlets Recipe
A holiday tartlet recipe from my friend, Kathy, of Bakeaway with Me
Ingredients
Crust
- ½ cup butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 cup flour
Filling
- ¼ cup raspberry jam
- 1 egg
- ½ cup sugar
- ½ cup almond paste, crumbled
- Sliced almonds
Instructions
- Beat together butter and cream cheese. Mix in flour. Cover and chill for one hour.
- Preheat oven to 325º.
- Roll into 1-inch balls. Tamp into the bottom and up the sides of an ungreased mini-muffin tin.
- Spoon a ½ teaspoon of jam into each pastry crust.
- Beat together egg, sugar, and almond paste. Spoon one level teaspoon over the jam. Using your finger or offset spatula, smooth tops. Garnish with sliced almonds.
- Bake for 25-30 minutes. Cool on a wire rack before removing.
Notes
You will need a mini muffin tin to make these tarts.
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Nutrition Information:
Yield:
12Serving Size:
2 tartletsAmount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 85mgCarbohydrates: 27gFiber: 2gSugar: 16gProtein: 4g
38 Comments on “Almond Raspberry Tartlets”
These are simply adorable and they even match your website perfectly! We can imagine taking a bite and getting a taste of the jam that’s hidden inside. Wishing you a Happy Holiday!
i love the combo of almond and raspberry! yum!
These made it into my category of finalists, but I didn’t make these yet. They look fabulous. Maybe I’ll make them for New Year’s Eve. Wishing you a very Happy New Year, Liz!
I hope to try all the recipes that came with the cards, they all look fantastic. The tarts
that you made look quite enticing, that will be first. Wishing you and your family a Happy New Year Liz, and looking forward to more great recipes in 2015.
Lizzy,
I love these tartlets. I really need to get myself a good mini muffin tin so I can try them. Hope you had a wonderful Christmas. Enjoy your trip.
Annamaria
I love these & they look like they could have come from “Baking Chez Moi!” Leave it to Kathy to make something so elegant. I hope you have a lovely New Year & that we’ll meet, again, soon! xoxo
yay!! these look great! and of course,… raspberries! 😉 Hope you had a lovely Christmas, Liz! And a chance to watch Psycho… haha 🙂
Those tartlets look fabulous and I love the photo of you, Mary, Alice, and Kathy! You all must’ve had so much fun together!
These little tarts look so good, and a cream cheese tart dough has me from the get go. Good on you for finding your second wind and making these – they look sensational.
These look great and a nice compliment to all the chocolatey desserts I’ve been baking and eating 🙂 Hope you are having a nice holiday season!
These are right up my alley Liz. Almond and raspberry rock together. The only thing I would add is a bit of vanilla and lemon zest in the pastry which I find irresistible.
Your kitchen sounds like heaven. These look fantastic too. Merry Merry Christmas!!
I would love to make these for our New year’s eve party! They look so good!
These little tartlets look fabulous! Love that layer of jam hiding inside. Hope you’re having a wonderful Holiday season!
The crust ingredients remind me of the rugelach we made from BCM two weeks ago. I had never worked with a cream cheese dough before and loved it. Just because of that, I’m trying these!
Thanks for the link to the tamper. I’ve been meaning to buy one. This is a must try recipe for me. My husband is crazy about almond desserts.
you look fabulous! I love the recipe as well! I wish you all the best! Merry Christmas!
You look amazing and beauty Lizzy!!
Love your tartlets look delicious!
I cooked and baked too but steel I cant post!!
xoxo
I have a nice strong cup of coffee, the only thing missing is a tartlet! Have a fun trip:@)
These tartlets look so delicious! By the way, you look so great – WOW! I don’t think I ever saw a picture of you besides your gravatar, and it’s obvious that you are in a great shape! With all of this baking?! How do you do that?!