Almond Easter Tarts

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Almond Easter Tarts

star rating (3) rate this recipe »
Published prior to 2008

Dough
1 cup (2 sticks, 8 ounces) unsalted butter
1/4 cup (1 3/4 ounces) granulated sugar
1 cup (4 ounces) glazing Or confectioners' sugar
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend

Filling
3/4 cup (6 3/ 4ounces) almond paste
1/2 cup (3 1/2 ounces) sugar
a pinch of salt
1/4 teaspoon almond extract
1 drop bitter almond oil or butternut flavoring (optional)
2 large eggs
1/2 cup (6 ounces) raspberry jam

Glaze
1 cup (4 ounces) confectioners' or glazing sugar
4 to 5 teaspoons water
food coloring (optional)

Dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until it's well blended, then refrigerate the dough for 30 minutes or longer.

Shaping: Place a rounded teaspoon of dough (about 1/2 ounce for the mini-tart size, about 3/4 to 1 ounce for a medium-sized tartlet pan or muffin cup) into each ungreased mini-tart or muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while you're preparing the filling.

Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.

Assembly and Baking: Preheat your oven to 350°F. Place a slightly rounded quarter-teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough.

Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, prepare the glaze.

Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it.. Drizzle the glaze over the tarts. The tarts store well for 3 to 4 days in airtight containers; freeze them for longer storage. Yield: 2 1/2 dozen 1 3/4-inch mini-tarts.

Reviews

1
  • star rating 05/20/2011
  • Jessica from Utah
  • This recipe is delicious! I sprayed my mini muffin pans with non stick cooking spray and had no problem with them sticking. They're delicious!
  • star rating 04/26/2011
  • lovebirdmom from KAF Community
  • loved this recipe! used mini muffin tins and sprayed with non-stick spray before putting the dough into wells. i had no problem in pressing the dough into the wells. they would have stuck had i not sprayed the tin before hand. my husband who has a weakness for all almond flavored baked goods went crazy for these. this recipe will now be a regular for Easter day. made them on saturday, and even though they have a number of steps they were relatively quick and were fun to make.
  • star rating 03/09/2009
  • Beth from VA
  • I recommend this with reservations. It's a time-consuming recipe, and it was very disappointing when I made it, and couldn't get the little tart shells out of the pan. They all stuck to the pan, and ended up in crumbs. I'm not sure why the instructions call for "ungreased" mini muffin pans. I'm a glutton for punishment, so I'm going to try to make these tarts again, but this time I'm going to spray the insides with a cooking spray (I like Baker's Joy). The taste actually was great - how can you go wrong with almond paste and raspberry jam - but the tart shells themselves were a disaster. Maybe KAF could look at this recipe again, and see if it needs changes, or else, can tell me what I did wrong.
    The dough is also known as Pate Sucre or Sugar Dough. This style of dough is rich enough to not require greasing the pans. The other reason not to grease the pans, specific, to this recipe, is that the dough is pressed in. Using a spray will make shaping the dough into the mold difficult. Frank from KAF.
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