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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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These little almond tarlets or toscas are great little party bits. Add a little cherry pie filling - to die for! Ingredients:
tart crust |
6 tbsp butter, room temperature |
1/4 cup sugar |
1 cup all purpose flour |
1/8 tsp salt |
1/4 tsp almond extract |
filling |
1/3 cup ground almond |
1/4 cup sugar |
2 tbsp butter, room temperature |
1 1/2 tbsp milk |
2 tsp all purpose flour |
1/2 tsp vanilla extract |
Directions:
1. Preheat the oven to 350F.
2. In a mixing bowl, cream together butter and sugar.
3. Gradually beat in flour, salt and almond extract until dough is crumbly and mealy.
4. Spoon evenly into 18 mini muffin cups and press the dough down to create tart-shell shapes going up the sides of the muffin cups.
5. Bake shells for 5-6 minutes.
6. While shells are baking, in a medium saucepan, combine ground almond, sugar, butter, milk and flour.
7. Cook over medium heat, whisking frequently, until mixture comes to a boil.
8. Remove from heat and stir in vanilla extract. Set aside.
9. Remove the tart shells from the oven and use a small spoon to press an indentation into the center.
10. Fill each indentation with almond filling.
11. Return tarts to oven and bake for 10-15 minutes, until shells and the edges of the filling are lightly browned.
12. Use a knife to loosen the tarts from the edges of the muffin tin while they are still warm.
13. Let cool in pan for 15-20 minutes before transferring to a wire rack to cool completely
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