Step 1

Begin by preheating your oven to a temperature of 350 degrees Fahrenheit. Proceed to line a mini muffin pan with mini paper liners to ensure that the tarts can be removed with ease after baking.

Step 2

In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. To this dry mixture, add the cubed butter along with the vanilla and almond extracts.

Step 3

Process the mixture by pulsing until it begins to form a cohesive dough. Upon achieving the desired consistency, transfer the dough onto a clean surface.

Step 4

Knead the dough gently until it is smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll these portions in your hands to form perfect spheres and place each into the prepared muffin liners.

Step 5

Utilize the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4 inch deep, to accommodate the raspberry preserves.

Step 6

Fill a plastic zip-top bag with the raspberry preserves, expelling any excess air before sealing. Snip off a small corner of the bag and carefully pipe the preserves into the indentations in the dough.

Step 7

Place the tarts into the preheated oven and bake for 13-15 minutes, or until they are golden brown and fully set.

Step 8

Allow the tarts to cool in the pan for approximately 20 minutes to prevent them from crumbling when removed.

Step 9

Once cooled, employ a butter knife to assist in lifting the tarts out of the pan. Conclude by sifting powdered sugar over the tarts for a finished appearance.

Step 10

Store the tarts in an airtight container to preserve their texture and flavor, maintaining their quality for up to five days.