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.

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.

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.

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.

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.

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.

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

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

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.

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