Almond raspberry tartlets are a delicious and gorgeous holiday dessert. Rich cream cheese butter crust surrounds a raspberry jam and almond paste filling. These raspberry tarts make a delicious individual dessert for the holidays!

This raspberry tart recipe makes a delicious individual dessert for the holidays!

Overhead view of Almond Raspberry Tartlets on an oval white plate.

Why You Must Make

  • Like Winnie the Pooh, sometimes you just need a little something sweet. These easy raspberry tarts fit the bill.
  • They’re made in a mini muffin pan so they won’t totally ruin your diet!
  • Plus, they are easily jazzed up with a trio of sliced almonds making them fun hostess or holiday gifts!

I was one of the lame members who didn’t send a recipe with my Christmas cards. But I received so many terrific new dessert ideas with every mail delivery. I was set not to participate this week as we’re leaving town tomorrow. If you saw my kitchen over the weekend while I was completing a massive holiday cookie marathon, you’d understand why I didn’t need one more sweet in my house. Gingersnaps, butterscotch cookies, peanut butter blossoms, cherry chocolate chunk cookies, snowballs, peppermint bark, fudge, and English toffee all left trace evidence on my countertops and floors. But I got my second wind. Or maybe it was my third wind.

But I took a deep breath, looked through the cards, and picked out a recipe that I could make in less than an hour. I found a winner with the almond raspberry tartlets recipe.

Ingredient Notes

  • Kitchen Staples – Flour, Sugar
  • Butter – At room temperature for easy incorporation
  • Cream Cheese – At room temperature for easy incorporation
  • Raspberry Jam – I used Bonne Maman Raspberry Preserves and avoided any larger pieces of fruit.
  • Almond Paste – Crumbled
  • Sliced Almonds – To garnish
3 Almond Raspberry Tartlets on a white plate with a raspberry garnish.

How to Make

Kathy is one of the original French Fridays participants. We met last year at the International Food Bloggers’ Conference and we clicked immediately. A fabulous home baker, I knew her recipe would be top-notch.

  • Make the cream cheese dough and press into a mini muffin tin.
  • Fill the crusts with raspberry jam and topped with an almond paste mixed with some sugar and an egg.
  • Add a trio of sliced almonds to make an attractive topping.
  • Then bake them, cool, and start sampling!
  • I used a (affiliate link) wooden tassie tamper which made quick work of forming the crusts. These babies were amazing–tender with the heavenly flavors of raspberry jam and almond paste! 
2 Almond Raspberry Tartlets on an oval plate garnished with berries and mint.

 Frequently Asked Questions

How Does a Tart Differ from a Pie?

A tart has a pastry crust with shallow, often straight sides, a sweet or savory filling, and usually without a top crust. A pie has angled sides and can have either a top crust or not. Tartlets are bite-sized versions of a tart.

What is the Difference Between Almond Paste, Marzipan, and Frangipane?

Almond paste is a dough-like paste made of almonds and sugar and is usually sold in a can. Marzipan is a sweet mixture of almond paste, sugar, and sometimes egg whites. You can often find it molded into the shape of fruit. Frangipane is an almond filling for pastries made with ground almonds, eggs, sugar, and butter.

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Almond Raspberry Tartlets on a white plate with interior exposed on one tart.

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Almond Raspberry Tartlets | Raspberry jam and almond paste fill cream cheese pastry tartlets

Almond Raspberry Tartlets

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 20-24

A holiday tartlet recipe from my friend, Kathy, of Bakeaway with Me



  • ½ cup butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 1 cup flour


  • ¼ cup raspberry jam
  • 1 egg
  • ½ cup sugar
  • ½ cup almond paste, crumbled
  • Sliced almonds


  1. Beat together butter and cream cheese. Mix in flour. Cover and chill for one hour.
  2. Preheat oven to 325º.
  3. Roll into 1-inch balls. Tamp into the bottom and up the sides of an ungreased mini-muffin tin.
  4. Spoon a ½ teaspoon of jam into each pastry crust.
  5. Beat together egg, sugar, and almond paste. Spoon one level teaspoon over the jam. Using your finger or offset spatula, smooth tops. Garnish with sliced almonds.
  6. Bake for 25-30 minutes. Cool on a wire rack before removing.


You will need a mini muffin tin to make these tarts.

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Nutrition Information:



Serving Size:

2 tartlets

Amount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 85mgCarbohydrates: 27gFiber: 2gSugar: 16gProtein: 4g


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