posted by Schmitty 07-22-99 3:19 AM
Raspberry Almond Tartlets
Makes 2 dozen
1 cup all purpose flour
3 tablespoon powdered sugar
1/3 cup firm butter or margarine
1 egg yolk
1/4 teaspoon almond extract
2 teaspoons water
Preheat oven to 350 degrees
Mix flour and powdered sugar. Cut in butter or margarine til crumbly. Beat egg yolk with almond extract and water. With fork, stir egg mixture lightly into flour mixture. Mix til smooth.
1/2 cup canned almond paste (approximately ½ of 8 ounce can)
1/4 cup soft butter or margarine
1 egg white
1/4 cup powdered sugar
1 tablespoon Kirsch (clear cherry brandy)
1/3 cup seedless raspberry preserves
Beat almond paste, butter, egg white, powdered sugar and Kirsch til fluffy.
Pinch off 3/4 inch balls of pastry dough. Press each into ungreased 1- 3/4 inch muffin pans. Fill each pastry shell about 2/3 full with almond mixture.
Bake at 350 degrees til pastry is browned and filling is set. 25 to 30 minutes.
Heat preserves in small pan til bubbly. Spoon a little of the melted preserves over each tartlet to glaze. Cool before removing from pans and serving.
Tips: Other jams or jellies can be substituted for raspberry to vary flavor.
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