These mini almond tarts are the perfect treats for when you want a quick and easy treat that looks like you've spent hours in the kitchen. Perfect for afternoon tea or with a scoop of ice cream for a dinner party treat.

My version uses shop-bought pastry shells, which massively shortens the time they take to make and simplifies the process. Making the pastry is the longest part of making sweet tarts, so by using premade, we've chopped an hour off the making time.

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Recipe Ingredients:
Optional Add-Ins
How To Make Mini Almond Tarts?
How To Make Ahead and Store Leftovers?
Expert Tips:
Serving Suggestions:
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Recipe Ingredients:

This almond tart recipe is made with simple ingredients that make creating this dessert a breeze. It is also insanely easy to make. The addition of apricot jam takes a classic French frangipane-filled almond tart and turns it on its head. This dessert uses just 7 ingredients:

Butter: Unsalted works best here.
Pastry shells: Using premade shells is a huge timesaver. But if you want to make your own just use my recipe from my lemon tart recipe.
Flour: Use all-purpose (plain) flour.
Sugar
Ground almonds: Buy or make your own. You can make your own by blanching whole raw almonds. To blanch: sit the almonds in boiling water for one minute and then transfer them to cold water for one minute. Squeeze the almonds out of their skins. Dry off the almonds and then blitz them in a blender until they are the consistency of flour.
Egg
Apricot jam: Use a good-quality apricot jam if you can afford it.

Optional Add-Ins

While the recipe for mini almond tarts I’m sharing stays close to a traditional frangipane tart, you can easily adapt it with a few changes.

Use a different jam: If apricot jam isn't your thing, try using raspberry or strawberry jam, this will make it closer to a bakewell tart.
Add nuts: Mix in some chopped nuts of your choice to the filling to give it a nuttier taste.
Almond flakes: Top with almond flakes prior to baking.

How To Make Mini Almond Tarts?

Making this almond tart recipe is easy; and it comes together in just a few steps and is ready in 30 minutes. The result is an easy dessert that the whole family will love.

Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Cream the softened butter and sugar until light and fluffy.
Beat in the egg, then add ground almonds, flour, and almond extract. Mix until smooth.
Place a small dab of jam on the base of each tart.
Spoon or pipe the frangipane mixture into each shell, filling about ¾ full. Bake for 20–25 minutes or until the filling is golden and just set. Cool completely, then serve.

How To Make Ahead and Store Leftovers?

Make ahead:

Unbaked tartlets (with frangipane and jam) can be assembled, covered, and kept in the fridge for up to 24 hours before baking.
Frangipane filling can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month. Thaw and bring to room temperature before using.

Storing leftovers:

Once baked and cooled, store the tarts in an airtight container at room temperature for 2–3 days or refrigerate them for up to 5 days.
To freeze: Wrap the cooled tarts individually and freeze for up to 2 months. Defrost at room temperature. Warm in a low oven if desired.

Expert Tips:

Don't overfill the shells — frangipane puffs slightly as it bakes.

Use a piping bag for neater, even filling.

A touch of almond extract intensifies flavour, but you can substitute with vanilla if preferred.

For extra depth, toast the ground almonds lightly before adding to the filling.

Serving Suggestions:

Dust with icing sugar just before serving for a pretty finish.

Pair with a dollop of crème fraîche, clotted cream, or vanilla ice cream.

Garnish with a fresh raspberry or a drizzle of honey or fruit coulis for an elegant touch.

Serve as part of an afternoon tea spread or as a petite dessert with coffee.

If you make this recipe for mini almond tarts, I would greatly appreciate it if you could take a minute to leave a rating and a comment below.

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