Petite Tarts

By pattie_d

Ingredients

• Active Time: 30 minutes
• Total Time: 1 hour 6 minutes
• Recipe Ingredients
• Crust
• 2/3 cup slivered almonds, toasted (see Note)
• 11/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2/3 cup (1 stick plus 2 Tbsp and 2 tsp) cold butter, cut in small pieces
• 2 yolks of 2 large eggs
• 1/2 tsp almond extract
• Filling
• 2 limes
• 1 brick (8 oz) cream cheese, softened
• 1/2 cup confectioners’ sugar
• 3 cups cut-up fruit (we used kiwi, pineapple, strawberries and oranges)

Preparation

Step 1

1. Heat oven to 350°F. Line 2 baking sheets with foil. Placing a 4-in. plate or a 28-oz tomato can on the foil as a guide, use a toothpick to outline four 4-in. circles, about 1-in. apart, in each pan.


2. Crust: Put almonds, flour, granulated sugar and salt in food processor; pulse just until almonds are finely ground. Scatter butter over top; pulse until mixture resembles coarse crumbs. Add egg yolks and extract; pulse until dough clumps together. Remove blade; gather dough, place on wax paper and press into a 1-in.-thick disk. Cut, like a pie, in 8 wedges.


3. Place each wedge in an outlined circle; press to fill outline evenly. Crimp or press edges decoratively.


4. Bake 16 minutes or until edges are lightly browned. Slide foil with crusts (carefully, crusts are fragile) onto a wire rack to cool.


5. Meanwhile grate 1 tsp peel and squeeze 2 Tbsp juice from the limes. Place in a large bowl with cream cheese and confectioners’ sugar. Beat or whisk until smooth.


6. Shortly before serving: Spread cream cheese mixture on crusts; top with cut-up fruit.


Note: To toast almonds, spread them in a baking pan or on a microwave-safe plate. Stirring a few times, bake in 350°F oven 8 to 10 minutes or microwave on high about 4 minutes until fragrant and lightly browned. Cool completely.


Planning Tip: The crusts can be baked and cream cheese mixture made up to 1 week ahead. Store crusts airtight at room temperature; refrigerate cheese mixture. Cut fruits and mix up to 2 hours before serving. Refrigerate covered.