Elegant Almond Jam Tarts

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Elegant Almond Jam Tarts

star rating (2) rate this recipe »
Published prior to 2008

These mini tarts, placed on a pretty plate and dusted with confectioners' sugar, make a lovely (and tasty) dessert. Don't have our square mini tart pan? Use a mini muffin pan.

Crust
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
2 large egg yolks; save the whites for the filling
1/4 cup (2 ounces) milk

Filling
4 tablespoons (2 ounces, 1/2 stick) butter, softened
1/4 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/4 teaspoon nutmeg
2 large eggs whites (reserved from crust)
1 teaspoon almond emulsion or 3 drops almond oil
1 cup (3 3/8 ounces) almond flour or ground whole almonds
2 tablespoons jam, any flavor

Glaze
1 cup (4 ounces) glazing sugar or confectioners' sugar
1/4 teaspoon vanilla or almond extract
1 to 2 tablespoons water

Preheat the oven to 375°F. You'll be baking these tarts in two batches in your mini-tart pan; it doesn't need to be greased.

To make the crust: Whisk together the flour, sugar, and salt. Work in the 1/2 cup cold butter until the mixture is crumbly. Whisk the egg yolks with the 1/4 cup milk, and add to the dough, stirring till cohesive. Divide the dough into 24 pieces (1/2 ounce each). Working with half the pieces at a time, press into the bottom and up the sides of the mini-tart cups. Refrigerate until ready to fill.

To make the filling: Beat together the 4 tablespoons butter, salt, 3/4 cup sugar, flour, and nutmeg. Beat in the egg whites and extract, then stir in the almond flour or ground almonds.

To assemble and bake the tarts: Place 1/4 teaspoon jam into the bottom of each pastry-lined cup. Cover with 1 tablespoon of the filling. Bake the tarts for 15 to 20 minutes, until the tops are lightly browned. Cool slightly before removing from the pan to cool on a rack. Repeat with the remainder of the dough and filling.

To make the glaze: Stir together the glaze ingredients, adding the water a bit at a time to make a medium-thin glaze. Drizzle over the cooled tarts. Tarts may be stored airtight for several days, or frozen for longer storage. Yield: 24 mini tarts.

Reviews

1
  • star rating 07/12/2009
  • Lynn from Barre, VT
  • This recipe has become a "family favorite"! I substitute 1/4 cup of Almond Paste for the almond flour, leaving all other ingredients as listed. Delicious. It is labor intensive, but well worth it.
  • star rating 02/26/2009
  • pat from howell, nj
  • made this recipe for our family gathering at Christmas. received loads of compliments. the entire batch disappeared in short order. almond extract doesn't cut it in this recipe. the almond emulsion is a must ingredient for a full almond flavor.
1