Swedish Almond Tarts
|Foil tart shells||5|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground blanched almonds||1⁄2 Cup (8 tbs)|
|Raspberry jam||6 Tablespoon|
Heat oven to 375°.
Prepare tart shells; reserve pastry scraps.
Beat egg whites until foamy.
Gradually add sugar; beat until stiff peaks form.
Fold in almonds.
Spread 1 tablespoon jam over bottom of each tart shell; spoon in 1/3 cup almond mixture and spread evenly.
Roll pastry scraps; cut into 1/4-inch strips.
Crisscross 2 strips on each almond-filled tart.
Place on cookie sheet.
Bake 20 to 25 minutes or until filling is delicate golden brown.
Cool; remove foil.