Mini Almond Tarts

Recipe by Charlotte Rutledge
39 Reviews 4.7 out of 5 stars

These petite almond tarts are as adorable as they are rich — personal-sized, golden, and irresistibly buttery. Each one starts with a tender short crust enriched with almond flour, giving it a subtle nuttiness and melt-in-your-mouth crumb. The centers are a soft, slightly puffed, frangipane-like filling, with just enough chew to contrast the crisp shell. These mini tarts are lovely on their own and gorgeous finished with a pile of seasonal fruit: berries and peaches are two of our favorite options. You’ll need six 4" mini tart pans to make these individual beauties, though you can also bake the recipe as one larger tart (see “tips,” below). 

Prep
30 mins
Bake
28 to 36 mins
Total
1 hr 13 mins
Yield
6 mini tarts or one 9" tart
Almond Tarts
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F.

  2. To make the crust: Beat together the sugar, butter, salt, and extracts.

  3. Add the flours, stirring to make crumbs that cling together when squeezed.

  4. Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork.

  5. Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling.

  6. To make the filling: Beat together the butter, salt, sugar, flour, and extracts.

  7. Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts.

  8. Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans.

  9. To make the glaze: Stir together the sugar and milk until smooth.

  10. Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.

Tips from our Bakers

  • Want to make one large tart? Press the crust into the bottom and up the sides of a greased 9" fluted tart pan. Prick all over with a fork and freeze for 15 minutes. Bake the crust for 18 to 22 minutes, add the filling, then bake the filled tart for another 35 to 40 minutes, until the top is golden and set.

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