Preheat your oven to 350°F (175°C) and prepare a mini muffin pan with paper liners.

Mix together all-purpose flour, almond flour, granulated sugar, baking powder, and salt in a food processor. Add cold unsalted butter, vanilla extract, and almond extract, mixing until a cohesive dough forms.

Knead the dough gently on a lightly floured surface, divide it into small portions, and roll each into balls. Press each ball into the muffin liners to form tart shapes, then create a well in each for the filling.

Fill each well with raspberry jam using a piping bag, being careful not to overfill.

Bake in the preheated oven for 13-15 minutes until golden brown on the edges.

Allow the tarts to cool in the pan for about 20 minutes before gently lifting them out with a butter knife.

Dust the cooled tarts with powdered sugar before serving.