posted by Pat T 10-23-100 8:45 AM
Coconut-Almond Tartlets
Crust:
1/2 cup butter, softened (not margarine)
1/4 cup sugar
1 egg, separated
1/2 tsp. Almond extract
1-1/4 cups all-purpose flour
1/4 tsp. Salt
Filling:
1 cup firmly packed brown sugar
1 egg
1 cup flaked coconut
1/2 tsp. Almond extract
1/4 cup sliced almonds
Heat oven to 350° F. Spray mini muffin cups lightly with non-stick cooking spray. Set aside.
For crust: Combine butter and sugar in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolk and almond extract, beat until well mixed (1 to 2 minutes). Stir in flour and salt by hand just until dough forms a ball.
Divide dough into 24 (1-inch) balls. Place 1 ball into each prepared muffin cup; press dough into bottom and up sides. Set aside.
For filling: Combine egg white, brown sugar and whole egg in small mixer bowl. Beat at high speed until fluffy (2 to 3 minutes). Stir in coconut, 1 Tblsp. flour, and almond extract by hand.
Spoon filling into each crust; sprinkle with almonds. Bake for 20 to 25 minutes or until puffed and lightly browned. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling rack.
Yield: 2 dozen.
Nutrition facts: (1 tartlet): 130 calories, 2 g protein, 18 g carbohydrate, 0 g dietary fiber, 6 g fat, 30 mg cholesterol, 80 mg sodium.
Helpful hint: Lightly flour your fingers when pressing dough into tins to keep them from sticking.
Recipe courtesy of: Land O’ Lakes.