Almond Tarts

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 mini tarts or one 9" tart

Recipe photo

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.

Almond Tarts

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 mini tarts or one 9" tart
Published: 01/22/2013

Ingredients

Crust

Filling

Glaze

  • 1 cup glazing sugar or confectioners' sugar
  • 2 tablespoons milk
  • raspberries, for garnish

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.

Directions

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.

Yield: 6 mini tarts.

Reviews

1
  • star rating 03/11/2015
  • Barbara from San Diego
  • Delicious. I really recommend it but I cut the sugar in 1/2.
  • star rating 04/11/2014
  • from brooklyn, n.y.
  • excellant little pastry. everyone loved them.
  • star rating 04/07/2014
  • Lori from San Diego, CA
  • Mmmm, delicious! Prepared this recipe exactly as directed in a full size tart pan and we are loving it. Doesn't even need a fruit garnish, it's wonderful on its own. Will definitely make again!
  • star rating 02/21/2014
  • Joanne J. from Sunnyvale, CA
  • Love, love, love this recipe!! I have made it several times, always turns out well.
  • star rating 07/22/2013
  • Sushma from Arlington, VA
  • I made the 9" tart and it's very tasty served with fresh peaches and apricots. Dead easy, no tricks to it, but give slightly less time so it doesn't dry out. I'll definitely try it with a layer of raspberry jam next time, as others suggest - I've had that type of tart in Sweden and the raspberry pairs nicely with the almond extract.
  • star rating 07/05/2013
  • Emily from Brooklyn, NY
  • I made this as one big tart - I subbed brown sugar for a bit of the white 'cause I was short on white sugar, and lemon juice and water for the milk in the icing because I'm out of milk... I should really go grocery shopping, is the takeaway there - but anyway, even with all this improvising, this tart turned out AMAZING. And easy! I'll be making this again soon.
  • star rating 07/05/2013
  • Carol from Wethersfield CT
  • This recipe was a wonderful finish for our Fourth of July celebration. Everyone LOVED it and all want the recipe! I served it with mixed fruit of peaches, blueberries and raspberries. Super delicious, easy to make and light. Will make this over and over!! When we visit VT, I always stop in the King Arthur store. Will be picking up some almond flour next time.
  • star rating 07/02/2013
  • Mary from Forest Park, IL
  • I baked these tarts per the directions and they turned out beautiful. They are easy to make (press in crust? yes, please!), mouthwateringly fragrant and delicious. I think they would be great with a little seedless raspberry jam between the crust and filling so I may try that next time.
  • 05/06/2013
  • Jane from Georgia
  • I haven't made this recipe, but it is very similar one my mum used to make called Congress tarts. She put a little seedless raspberry jam in the tarts before putting in the filling. Also they were individual tarts - baked in a pan like a muffin pan but shallower. Can't find one here.
    Sounds like she used something similar to our bite-sized tart pan! You should give it a try- item #1886 ~Amy
1
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