Almond Tarts
"A friend gave me this recipe. She got it from a King Arthur Flour catalog. That catalog has everything! These tarts are great! My friend decorates them with piped flowers for showers & teas."
- Ready In:
- 58mins
- Ingredients:
- 17
- Yields:
-
2 1/2 dozen
- Serves:
- 30
ingredients
-
Dough
- 1 cup unsalted butter, softened
- 1⁄4 cup granulated sugar
- 1 cup confectioners' sugar
- 1⁄8 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- 2 1⁄4 cups king arthur all-purpose flour
-
Filling
- 3⁄4 cup almond paste
- 1⁄2 cup sugar
- 1 pinch salt
- 1⁄4 teaspoon almond extract
- 1 drop bitter almond oil (optional) or 1 drop butternut flavoring (optional)
- 2 large eggs
- 1⁄2 cup raspberry jam
-
Glaze
- 1 cup confectioners' sugar
- 4 -5 teaspoons water
- food coloring (optional)
directions
- For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
- Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
- Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
- Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
- Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.
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RECIPE SUBMITTED BY
I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!
