Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a sheet pan with foil with foil extending over the edges of the pan. Set both pans aside.

Combine the butter and powdered sugar in a medium-large bowl. Stir until creamy and smooth. Add the vanilla and almond extracts and mix until incorporated then add the baking powder and salt and stir again.

Add the almond flour and cornstarch. Stir until no dry particles remain. Add the flour and stir, scraping the sides and bottom of the bowl until all of the flour is incorporated and the dough comes together. It will be a fairly stiff dough.

Divide the dough into 12 approximately even portions. I like to use a scale for this but you can also eyeball it. Using a retractable ice cream scooper, drop each portion into one of the prepared muffin cups. If you don’t have a scooper, you can roll each portion into a ball and drop them into the prepared pan with the liners.

Using a teaspoon or the bottom of your scooper (or any kitchen tool that has an end that’s about an inch in diameter) press indentations in the center of each dough ball. These will be reinforced after baking so don’t worry about getting them perfect at this point.

Place the muffin pan on the foil-lined sheet pan and transfer to the oven. Bake for 18-22 minutes or until the tarts are a light golden brown. If the sides of the tarts seem to be getting too brown before the tops brown, bring the foil up around the edges of the muffin pan.

Remove the tarts from the oven and reinforce the indentations that you made before baking. Allow the tarts to cool in the pan for 15 minutes then remove them to a cooling rack.

When completely cool, sprinkle the tart shells with powdered sugar then fill the indentations with raspberry jam. I use about 1½ teaspoons of jam per tart. If not serving within a few hours, wait until before serving to add the jam.