Easy Raspberry Almond Mini Tarts
    Servings Prep Time
    1tart 15minutes
    Cook Time
    20minutes
    Servings Prep Time
    1tart 15minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. Preheat the oven to 375°F and have two cookie sheets ready on the counter
    2. Arrange the frozen tart shells on the cookie sheets (12 on each), in their foil cups
    3. Using a spoon, spoon a heaping tsp of raspberry jam on the bottom of each tart shell
    4. Mix together the butter, sugar, flour, salt (if using), 1 tsp almond extract and 1 tsp vanilla extract until smooth.
    5. Add in the eggs to the butter mixture, beating after each addition.
    6. Add the almond flour to the butter mixture and stir just until combined. This completes the almond filling.
    7. Add the almond filling over the raspberry jam layer in each tart filling the shell about 3/4 of the way – the filling rises a tiny bit when cooking.
    8. Bake for 20 minutes, or until the filling is set.
    9. In a separate bowl, mix together a glaze by stirring together the icing sugar, milk, and 1/2 tsp almond extract
    10. Once the tarts have cooled, spoon about a half tsp of the glaze over each tart, and add a dollop of raspberry jam to the center of each tart.
    11. Let the glaze set up and enjoy!