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Regal Almond Tartlets

Canadian.Recipes's picture
  Pastry 1 (For 2 Crust Pie)
  Sugar 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Ground almonds 7 Ounce (1 1/4 Cups)
  Orange juice 2 Tablespoon
  Almond extract 1⁄2 Teaspoon
  Eggs 2
  Butter/Margarine 2 1⁄2 Tablespoon, softened
  Raspberry jelly 1⁄2 Cup (8 tbs)

Prepare tartlet shells from the pastry using muffin pans having 1 3/4 x l inch wells (about 24 wells).
Using scallop-edged cookie cutter, cut pastry rounds about 1 inch larger than the overall size of the wells.
Gently fit a round into each well, reserving the remaining pastry.
Prick the entire surface of the pastry with a fork.
Bake the shells at 450°F 10 minutes.
Remove to wire racks and cool slightly in the muffin pans.
To prepare filling, sift together and set aside the sugar and flour.
Mix the almonds, orange juice, and extract; set aside.
Beat the eggs until piled softly, then beat in the sugar-flour mixture and the softened butter.
Blend in the almond mixture thoroughly.
Spread about 1/2 teaspoon jelly over bottom of each tart shell, then fill each about three-fourths full with the filling mixture.
Using a sharp knife, cut small strips from the reserved pastry.
Place 2 strips crossed on each tart.
Bake at 350°F about 15 minutes, or until tarts are delicately browned and filling is set.
Cool slightly before removing from pans.
Cool completely on wire racks.

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