Raspberry Almond Tarts

I like putting together little food gifts for the holidays. I love wrapping up something delicious from the kitchen and giving it to people. Finding new things to put in those gifts is half the fun to me. I love those bite-size sweets. So, when I found this Southern Living recipe, I added it to this year’s list.

I don’t bake with a lot of berries. I’m actually not a big berry fan at all. I like the flavor, just not the texture. Anyway, one flavor I love is raspberry. It also has the added bonus, in my book anyway, of looking very Christamas-y.

Raspberry Almond Tarts are simple bite-size tarts made with raspberry preserves and almond paste. Such a great flavor combination!

My favorite part of making these little tarts was the dough. Obviously, I would like it because of the cream cheese content. However, the best part about it is that it doesn’t have to be rolled out!!! Homemade crust without a rolling pin? It’s like a little Christmas present to myself!

These little tarts are so delicious! I love the combination of raspberry and almond. Using raspberry preserves and almond paste makes them simple to make, too. And, of course, they look perfect in a little holiday gift box.

Raspberry Almond Tarts

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 24 mini tarts

Raspberry Almond Tarts


  • 1/2 cup unsalted butter, softened
  • 3 ounces cream cheese softened
  • 1 cup all-purpose flour
  • 1/3 cup seedless raspberry preserves
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/3 cup almond paste, crumbled
  • 1/2 cup whole blanched almonds, coarsely chopped


Using an electric mixer on medium speed, beat butter and cream cheese until light and creamy. Add flour, and beat until blended. Cover dough and chill 1 hour.

Preheat oven to 325°. Set aside mini muffin pans (You'll need 24 cups).

Shape crust dough into 24 1-inch balls. Place 1 ball in each cup of mini muffin pans. Press evenly into bottom and up sides of each cup.

Spoon 1/2 teaspoon preserves into bottom of each tart.

Stir together egg, sugar, and crumbled almond paste. Place about 1 teaspoonful over preserves. Sprinkle with chopped almonds.

Bake 25-30 minutes, or until golden brown. Cool in pans on a wire rack for 5-10 minutes. Then, remove tarts from pans to cool completely.


Tarts may be frozen for up to 1 month.

Recipe adapted from Southern Living.


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  1. Lydia December 26, 2006 Reply

    Just found your blog — I’m not much of a baker but I’ve resolved to do more baking in 2007. I’ll be visiting again!

  2. rachel December 26, 2006 Reply

    They look fabulous. I love all the the little bite-sized things you make.

  3. courtney December 26, 2006 Reply

    Oh these sound so good! I will have to try these.

    I also wanted to tell you that I made the mini pecan pies to give out as part of a Christmas gift to some people at our church, and another batch for my family. When I made the first batch to give away Saturday nite, my husband asked to try one, ( I did not tell him they were pecan pies as he claims to not like them). He ate about 5 before I cut him off.

    At candle light service Sunday nite I ran into one of the ladies I gave a batch to, and she said her family loved them and they were already gone (about 12 hours later).

    Just wanted to say thanks! And keep posting!

  4. Ellie December 26, 2006 Reply

    That looks like a perfectly bite sized treat! Bet your gift parcel recipients were as pleased as pie 😀

  5. jennifer December 26, 2006 Reply

    Thanks, everyone! Christmas was hectic, as I’m sure everyone’s was. In fact, I still haven’t posted about some of the Christmas goodies I baked. Hopefully, soon, though.

    Courtney, I’m glad the mini pecan pies were a hit. They usually don’t last very long around here, either.

  6. Kristen December 26, 2006 Reply

    What I like about these is that they are such a unique offering. You really think out of the sugar cookie box, which I bet is an extra special treat to those who receive your goodies!

  7. brilynn December 27, 2006 Reply

    No rolling out is definitely the best part, genius!

  8. Patricia Scarpin December 27, 2006 Reply

    Jennifer, this is a wonderful idea for a gift, that’s for sure!

    I’d love to receive these little pie – but then again, who wouldn’t? 😀

    I tottaly agree with you, raspberries and almonds are a great combination.

  9. Natalia December 28, 2006 Reply

    Raspberry, almond, and cream cheese. You can’t go wrong with those, can you? I always bake a lot of my Christmas gifts so I’ll have to remember these for next year.

  10. peabody December 29, 2006 Reply

    I love Southern Living….I should really buy more of their cookbooks. These look great.

  11. Becky November 17, 2007 Reply

    What is the recipe for the Raspberry Almond Tarts. I just have what you wrote, but can’t find the recipe.
    Just found your site and love it!!!

  12. jennifer November 17, 2007 Reply

    Thanks, Becky! Here’s the link to the recipe.

    Raspberry Almond Tarts.

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