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Sweet Raspberry Almond Tartlets are a delightful treat that combines the rich flavors of almond and the tartness of fresh raspberries. These mini tarts are perfect for any occasion, whether it’s a family gathering, a holiday celebration, or simply a sweet indulgence after dinner. With a buttery almond crust and a luscious raspberry filling, these tartlets not only taste amazing but also look stunning on any dessert table. Follow this simple recipe to create your own batch of these delicious tartlets at home.
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Powdered sugar for dusting (optional)
Instructions
Step 1: Prepare the Tartlet Crust
In a mixing bowl, combine the almond flour, all-purpose flour, and powdered sugar. Add the softened butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and vanilla extract until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a mini tartlet pan with cooking spray or butter.
Step 3: Roll Out the Dough
Once the dough is chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out circles that are slightly larger than the tartlet molds and gently press them into the prepared pan.
Step 4: Blind Bake the Crusts
Place the tartlet pan in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool.
Step 5: Prepare the Raspberry Filling
In a medium saucepan over medium heat, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook while stirring gently until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
Step 6: Fill the Tartlets
Once the tartlet crusts are cool, spoon the raspberry filling into each tartlet shell, filling them generously.
Step 7: Bake Again
Return the filled tartlets to the oven and bake for an additional 10-15 minutes, or until the filling is bubbly. Remove from the oven and let cool completely before serving.
Step 8: Serve and Enjoy
Dust the tartlets with powdered sugar if desired, and serve them chilled or at room temperature. Enjoy your homemade Sweet Raspberry Almond Tartlets!
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before using in the filling.
How do I store leftover tartlets?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the tartlet crust ahead of time?
Absolutely! You can prepare the tartlet crust a day in advance and store it wrapped in plastic wrap in the refrigerator.
What can I substitute for almond flour?
If you need a nut-free option, you can substitute almond flour with an equal amount of all-purpose flour or a gluten-free flour blend.
How can I make the tartlets sweeter?
If you prefer a sweeter filling, you can increase the amount of granulated sugar in the raspberry filling to taste.
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