1-Preheat the oven to 350 degrees F: Preheat the oven to 350 degrees F. Line a mini muffin pan with mini paper liners.
2-In a food processor, combine the all-purpose: In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Add the cubed butter, vanilla extract, and almond extract.
3-Process by pulsing until a cohesive dough: Process by pulsing until a cohesive dough forms. Transfer the dough to a clean surface.
4-Knead the dough gently until smooth: Knead the dough gently until smooth. Using a small cookie scoop, create uniformly sized balls of dough. Roll into spheres and place each into the prepared muffin liners.
5-Use the end of a wooden spoon: Use the end of a wooden spoon to create an indentation atop each dough ball, about 1/4 inch deep.
6-Fill a plastic zip-top bag with the: Fill a plastic zip-top bag with the raspberry preserves, seal, snip a small corner, and pipe preserves into the indentations.
7-Bake for 13-15 minutes, until golden brown: Bake for 13-15 minutes, until golden brown and set.
8-Allow tarts to cool in the pan: Allow tarts to cool in the pan for 20 minutes before removing.
9-Use a butter knife to lift tarts: Use a butter knife to lift tarts from pan. Dust with powdered sugar.