In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the almond extract.
Gradually add the flour and salt, mixing until a soft dough forms.
3. Form the tarts:
Roll dough into 1-inch balls and place each into a well of the mini muffin tin. Use your thumb or a tart tamper to press each ball into a cup shape, forming a small well in the center.
4. Fill with jam:
Spoon about 1 teaspoon of raspberry jam into each tart shell.
5. Bake:
Bake for 18–20 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the glaze:
In a small bowl, mix powdered sugar, almond extract, and just enough milk to make a thick but drizzleable glaze. Drizzle over the cooled tarts.
7. Garnish (optional):
Sprinkle with sliced almonds while the glaze is still wet for a pretty finish.
Tips
Use a piping bag or small spoon for precise jam filling.
Swap raspberry jam for strawberry, apricot, or blackberry if desired.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
