Almond Tarts

By AzWench

These tasty little tarts, with their sweet, ground almond filling, are a wonderful finish to a light summer meal. Serve with sliced fresh peaches and whipped cream to make them extra-special.

Ingredients

• Crust:
• 1/2 cup sugar
• 1/2 cup (8 tablespoons) soft butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup almond flour or finely ground sliced or slivered almonds
• Filling:
• 1/4 cup (4 tablespoons) soft butter
• 1/4 teaspoon salt
• 1 cup sugar
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/4 cups almond flour or finely ground sliced or slivered almonds
• Glaze:
• 1 cup glazing sugar or confectioners' sugar
• 2 tablespoons milk
• raspberries, for garnish

Details

Servings 6
Adapted from kingarthurflour.com

Preparation

Step 1

1. Preheat the oven to 350°F.
2. To make the crust: Beat together the sugar, butter, salt, and extracts.
3. Add the flours, stirring to make crumbs that cling together when squeezed.
4. Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork.
5. Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling.
6. To make the filling: Beat together the butter, salt, sugar, flour, and extracts.
7. Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts.
8. Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans.
9. To make the glaze: Stir together the sugar and milk until smooth.
10. Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.

Tips from our bakers:

Want to make one large tart? Press the crust into the bottom and up the sides of a greased 9" fluted tart pan. Prick all over with a fork and freeze for 15 minutes. Bake the crust for 18 to 22 minutes, add the filling, then bake the filled tart for another 35 to 40 minutes, until the top is golden and set.