Knead the dough gently until it is smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll these portions in your hands to form perfect spheres and place each into the prepared muffin liners.
Utilize the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4 inch deep, to accommodate the raspberry preserves.
Fill a plastic zip-top bag with the raspberry preserves, expelling any excess air before sealing. Snip off a small corner of the bag and carefully pipe the preserves into the indentations in the dough.
Place the tarts into the preheated oven and bake for 13-15 minutes, or until they are golden brown and fully set.
Allow the tarts to cool in the pan for approximately 20 minutes to prevent them from crumbling when removed.
Once cooled, employ a butter knife to assist in lifting the tarts out of the pan. Conclude by sifting powdered sugar over the tarts for a finished appearance.
Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days.
Steps To Make Mini Raspberry Almond Tarts:
Alright, folks, roll up your sleeves and get ready for some tart-tastic action! We’re going to transform these humble ingredients into a parade of petite pastries that will have your taste buds marching to the beat of a raspberry almond drum.
Prep the Stage: Crank your oven up to 350 degrees and line those mini muffin warriors (I mean pans) with their paper armor (aka mini muffin liners). This will make sure your tarts are dressed to impress and ready for easy release after baking.
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