There’s nothing I love more than the smell of butter and toasted almonds filling the kitchen on a slow weekend morning. I imagine you, barefoot and slightly still-in-bed, drawn in by that warm, nutty aroma — that’s the moment these tarts become irresistible. These Raspberry Almond Tarts feel like a cozy hug: crisp, buttery shells giving way to a soft, almond-scented filling and bright, juicy raspberries that burst like tiny fireworks. They work for a lazy brunch, a weeknight treat, or when you want to bring something thoughtful to a friend’s door. Simple ingredients, simple steps, but the result feels a little bit fancy and a lot like home.
Quick Facts
- Yield: Serves 8 (mini tarts)
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This recipe combines a flaky, buttery tart shell with a velvety almond frangipane and bright fresh raspberries — sweet, nutty, and a little tart. It’s impressive but not scary: the dough comes together quickly, the filling mixes in one bowl, and the tarts bake into golden little pastries with crisp edges and soft centers. It’s so easy even your oven can’t mess it up. Who doesn’t love a crunchy shell that gives way to a soft, almond-y middle and pops of red fruit?
Ingredients
For the Main Dish:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 8 tbsp (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1–2 tbsp ice water (only if needed)
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup granulated sugar (for filling)
- 2 large eggs (for filling)
- 1 cup almond flour (finely ground almonds) — or finely chopped blanched almonds
- 1 tbsp all-purpose flour (for filling)
- 1 tsp almond extract (or 1 tsp vanilla if you prefer)
- About 2 cups fresh raspberries (or frozen, thawed and drained)
- Optional: powdered sugar for dusting
For the Glaze / Garnish (optional):
- 2 tbsp apricot jam, warmed and strained for brushing (gives a glossy finish)
- Or a light dusting of powdered sugar after cooling
How I Make It
Step 1:
I start by making the tart dough. In a bowl I whisk together 1 1/4 cups all-purpose flour, 1/4 cup sugar, and 1/4 tsp salt. I drop in the 8 tbsp cold cubed butter and use my fingertips (or a pastry cutter) to rub the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits. The cold butter gives that flaky, layered texture — and the dough should feel cool and crumbly, not greasy. I add the 1 egg yolk and pulse or stir until it comes together, adding 1–2 tbsp ice water only if the dough looks dry. Press into a disk, wrap, and chill for at least 15 minutes while I make the filling.
Step 2:
For the almond filling, I cream 1/2 cup softened butter with 1/2 cup sugar until light and airy — it smells sweet and buttery, like a bakery. I beat in the 2 eggs one at a time, then stir in 1 cup almond flour, 1 tbsp flour, and 1 tsp almond extract. The batter will be thick and spreadable, slightly grainy from the almonds. Taste a tiny bit (yes, I know) — it should sing of almonds and sugar.
Step 3:
I preheat the oven to 375°F and press the chilled dough into eight mini tart pans or a standard 9-inch tart pan if you want one large tart (adjust bake time). I prick the bottoms lightly with a fork to prevent air pockets. Spoon a tablespoon or two of the almond filling into each shell — they should be about 3/4 full. Nestle 3–5 raspberries into each tart, pressing them slightly into the filling so they won’t roll off while baking. The kitchen smells like toasted almonds already.
Step 4:
Bake the tarts at 375°F for about 20–25 minutes until the edges of the pastry turn golden and the filling puffs slightly and sets. Watch for little browned spots on the almonds; they add a lovely toasty note and sound like the tiniest crunchy promises of goodness. If you’re using a large tart pan, bake about 30–35 minutes.
Step 5:
When they come out of the oven, I brush the raspberries and almond filling with warm apricot jam to glaze and add shine, or dust with powdered sugar after they cool a bit. Let the tarts rest for at least 10 minutes — that helps the filling set and makes slicing cleaner. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tips
- Use cold butter for the crust — it gives you flaky layers. If your kitchen is warm, pop the dough in the freezer for 10 minutes before pressing into pans.
- If you don’t have almond flour, blitz blanched almonds in a food processor until fine — but stop before they turn into almond butter.
- Don’t overfill the shells — leave a little room for the filling to rise. Overfilled tarts spill and lose their pretty edges.
- Brush with warmed apricot jam right away for that bakery-gloss finish; it makes the raspberries shine and keeps them from drying out.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap almond flour for equal parts finely ground walnuts or hazelnuts for a different nutty profile (changes flavor and color).
- Use vanilla extract instead of almond extract if you prefer a milder aroma — the filling will still be dreamy.
- Dairy-free option: replace butter in crust with a vegan butter stick and use coconut oil in the filling; texture will be slightly softer but delicious.
- Gluten-free option: use a 1:1 gluten-free flour blend for the crust and reduce any extra moisture; crust may be more crumbly but tasty.
Variations & Tips
- Add a teaspoon of orange zest to the filling for a bright citrus twist — lovely in spring.
- Stir in a tablespoon of cocoa powder into the filling for a chocolate-almond version.
- Make them bite-sized: use mini muffin tins and cut baking time to 12–15 minutes.
- For a crunchy top, sprinkle sliced almonds over the filling before baking.
- Swap raspberries for fresh blueberries or sliced strawberries depending on season and sweetness.
- Drizzle a little melted dark chocolate over cooled tarts for an elegant finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the crust and frangipane separately and store in the fridge for up to 24 hours. Assemble and bake when ready. Baked tarts keep in an airtight container for 2 days at room temp or 4 days in the fridge; reheat briefly in a 350°F oven to refresh crispness.
- Can I double the recipe?
- Sure thing. Use two batches of dough and filling, and bake on separate racks or in shifts so the oven temperature stays steady. If you double, watch the bake time closely — mini tarts stay the same, one large tart may need more time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a less flaky crust and slightly different mouthfeel.
- How do I know it’s done?
- Look for golden edges on the pastry and a set, slightly puffed filling with tiny browned spots. The raspberries should look bright and slightly softened, not raw or sinking.
- What if I don’t have almond flour?
- Pulse blanched almonds in a food processor until fine, or use finely chopped almonds with a touch more flour to bind. You can also use store-bought almond meal, though texture may be slightly coarser.
How I Like to Serve It
I love these tarts warm from the oven with a scoop of vanilla ice cream and a steaming cup of coffee for brunch. They also pair beautifully with black tea at an afternoon get-together or as a pretty dessert for a dinner party. In summer I keep them light with fresh raspberries; in cooler months, swap in baked pears and a pinch of cinnamon for cozy vibes.
Notes
- Store baked tarts in an airtight container for up to 4 days in the fridge. Reheat at 350°F for 5–7 minutes to revive crispness.
- If using frozen raspberries, thaw and drain them well; excess juice can make the filling runny.
Final Thoughts
Closing: Go on — make these Raspberry Almond Tarts and fill your kitchen with that warm, nutty smell. Now go impress someone — or just yourself — with your homemade masterpiece!