amaretto & almond tart — hey modest marce

By foodiva

Ingredients

• for the crust
• 1/2 cup unsalted butter, cold & cubed
• 1/3 cup white sugar
• 1 pinch sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon amaretto
• 1/2 cup bob's red mill almond meal/flour
• 1 1/2 cups bob's red mill all purpose flour
• 1-2 tablespoons ice water
• for the filling
• 1/3 cup white sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon amaretto
• 1 cup bob's red mill almond meal/flour
• 1/4 cup bob's red mill all purpose flour
• 1/4 teaspoon salt
• 1/4 cup slivered almonds, for topping
• 1/4 cup powdered sugar, for dusting
• directions

Details

Servings 1
Adapted from heymodestmarce.com

Preparation

Step 1

directions

: preheat oven to 350 degrees. in a mixing bowl add the butter, sugar, salt, vanilla, amaretto, almond flour & flour. using your hands or a pastry cutter, cut into the butter until a pea sized crumb consistency is formed. add the water, one tablespoon at a time until the dough begins to come together. take a handful of the dough & press it into the tartlet pans. place tartlets in the freezer for 30 minutes to firm up. bake for 10 minutes before adding the filling.

: in a mixing bowl cream butter & sugar. add the eggs one at a time, followed by the vanilla extract & amaretto. add the almond flour, flour & salt, beat until a smooth batter is formed. pour into pre-baked tartlet pans, sprinkle with slivered almonds & bake for an additional 15 minutes. dust with powdered sugar before serving.

mixing bowl