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Almond Tartlets

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Ingredients
  Frozen puff pastry 13 Ounce, thawed (3/4 The Of A 17 1/4 Ounce Or 489 Gram Package)
  Ground almonds 125 Gram (Generous 1 Cup)
  Sugar 125 Gram (1/2 Cup Plus 1 Tablespoon)
  Egg 1 , beaten
  Milk 50 Milliliter (Scant 1/4 Cup)
  Rum 1 Tablespoon
  Grated lemon peel 1 Tablespoon (Peel Of 1 Lemon)
  Blanched almond halves 12
Directions

On a floured1 surface, roll out pastry dough 1/8 inch (3 mm) thick.
Rinse about 8 small tartlet pans or muffin pan cups with cold water.
Out dough into rounds to fit pans or cups.
Place in pans or cups; pierce dough several times with a fork.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
To make filling, combine almonds, sugar, egg, milk, rum and lemon peel in a small bowl.
Fill tartlet shells with mixture; smooth the surfaces.
Put 3 almond halves on top of each tartlet.
Bake 20 minutes or until filling is just brown around the edges.
Cool a few minutes in pans or cups then turn out carefully onto a rack to cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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