Soft & buttery almond tarts filled with sweet apricot jam.
These Mini Apricot Almond Tarts are delicate, buttery, soft, and oh so delicious. They are filled with a sweet apricot jam that pairs beautifully with the almond flavored crust.
A recipe fit perfectly for this upcoming spring season – these Mini Apricot Almond Tarts contain flavors of almond and sweet peach that is absolutely to die for.
They are simple and easy to make, requiring just a food processor for the crust and your favorite storebought apricot jam (highly recommend Bonne Maman)!
These tarts are inspired by the Italian dessert, torta sbrisolona, or Italian Almond Crumb Cake.
How to make Mini Apricot Almond Tarts:
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Process almonds in a small food processor until a fine flour forms. Add flour, cornmeal, sugar, lemon zest, and salt. Pulse a few times until completely combined. Add cubed cold butter, almond extract, and vanilla bean pasta. Pulse until the mixture comes together and butter is fully incorporated. You should be able to press the crust between your fingers.
- Line 2 baking sheets with parchment paper. Firmly press 2 tablespoons dough into the bottom of a 2 1/2″ round cookie cutter, then gently lift cutter to leave crust on parchment. Repeat until you’ve formed ~12 rounds of crust. Dollop 2 tsp of jam into center of each round. Sprinkle 1 tablespoon of remaining dough around border of each cookie.
- Bake, rotating baking sheet halfway through, for 20-25 minutes or until golden brown on the edges. Cool completely before serving.
Why you’ll love these Mini Apricot Almond Tarts:
- Simple and easy to make
- Contains a delicious flavor pairing of apricot and almond.
- Perfect dessert to bring for a dinner party or upcoming gathering.
- Less intimidating to make then a pie or normal-size tart.
If you’re looking for more delicious buttery desserts, you’ll also love this White Chocolate Pistachio Toaster Strudel, this Pear & Brown Sugar Walnut Galette, and this Vegan Peach Cobbler.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & buttery almond tarts filled with sweet apricot jam.
- 1 cup (144g) raw almonds
- 1 cup (144g) all-purpose flour
- 1 cup (182g) fine cornmeal
- ½ cup (102g) granulated sugar
- Zest from 1 medium lemon
- ½ tsp almond extract
- ½ tsp vanilla bean paste (or extract)
- ½ tsp kosher salt
- ¾ cup cold vegan butter, cubed
- 1 jar (~13 oz) your favorite apricot jam (my favorite is Bonne Maman)
-
Preheat oven to 350F. Line a large baking sheet with parchment paper.
-
Process almonds in a small food processor until a fine flour forms. Add flour, cornmeal, sugar, lemon zest, and salt. Pulse a few times until completely combined. Add cubed cold butter, almond extract, and vanilla bean pasta. Pulse until the mixture comes together and butter is fully incorporated. You should be able to press the crust between your fingers.
-
Line 2 baking sheets with parchment paper. Firmly press 2 tablespoons dough into the bottom of a 2 1/2" round cookie cutter, then gently lift cutter to leave crust on parchment. Repeat until you've formed ~12 rounds of crust. Dollop 2 tsp of jam into center of each round. Sprinkle 1 tablespoon of remaining dough around border of each cookie.
-
Bake, rotating baking sheet halfway through, for 20-25 minutes or until golden brown on the edges. Cool completely before serving.
