Raspberry Almond Tarts

Instructions

1. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.

2. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans.

4. In a separate bowl, combine the almond paste, sugar, egg, and almond extract. Mix until smooth and creamy.

5. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter or a glass, cut out circles slightly larger than the size of your tart pans.

6. Gently press the dough circles into the greased tart pans, making sure to press the dough into the edges. Trim any excess dough hanging over the edges.

7. Spoon a generous tablespoon of the almond paste mixture into each tart shell and spread it evenly.

8. Arrange the fresh raspberries on top of the almond filling.

9. Bake the tarts in the preheated oven for about 20-25 minutes or until the crust is golden brown and the raspberries are slightly softened.

10. Remove the tarts from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

11. Once cooled, dust the Raspberry Almond Tarts with powdered sugar for a beautiful finishing touch.