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Raspberry Almond Tartlets

A sophisticated little treat that your guests will enjoy, this simple tart recipe is a totally satisfying bite! We're fans of the recipe for shower celebrations, but this cookie is fantastic around the holidays as well.

For Tart Crust

A basic almond tart dough, this recipe will pair well with basically any fruit filler.


1 Cup unsalted almonds, skinned
1/3 Cup sugar
1 1/2 Cup all-purpose flour
1/2 Cup butter, chilled, cut into tablespoon pieces
1 egg yolk
1 Teaspoon almond extract


Preheat oven to 350F (175C). Spray 32 (2-inch) tartlet shells with a non-stick cooking spray and place shells on baking sheets.

Roll out chilled dough on a heavily floured surface to 1/8-inch thickness.

Cut out dough using a 2-inch round cookie cutter. Place dough rounds into prepared shells and trim any excess edges.

Place a few dry kidney beans or pie beads in center of each dough round to keep from rising up during baking process.

Bake for 12-15 minutes or until light brown. Remove from oven and cool thoroughly before removing tarts from shells.

Prep Time

5 minutes

Raspberry Tart Filling

Though you can fill your tart with whatever filling you'd like, we love this raspberry filler! It's also great on toast in case you have any leftover!


2 cups fresh raspberries
1/2 teaspoon almond extract
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
3 tablespoons powdered sugar


Combine raspberries, almond extract, lemon juice and zest in a medium bowl.

Gently toss raspberries to coat with liquid. Fill each tart with about 5 raspberries and sift powdered sugar over top.

How To Serve

Serve cold or at room temperature. Store for up to 2 days in an airtight container in the refrigerator.

Prep Time

2 to 6 minutes


Makes about 15 tarts

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