adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond-Amaretto Tarts
0 Likes
Prep Time:
40 minutes
Total Time:
2 hours 15 minutes
Almond-flavored mini treats topped with whipped cream and tangy raspberries for a burst of flavor.
Ingredients:
  • 1 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 1/4 cups blanched whole almonds
  • 3 eggs
  • 3/4 cup granulated sugar
  • 3 tablespoons amaretto (or 2 teaspoons almond extract plus 2 tablespoons water)
  • 2 tablespoons whipping cream
  • 1/2 cup whipping cream
  • 1 tablespoon powdered or granulated sugar
  • 48 fresh raspberries (about 1 cup)
Instructions:
  • In a large bowl, use an electric mixer to beat together butter, 1/2 cup sugar, 1 egg, and 1 teaspoon almond extract on medium speed for 1 minute. Slowly mix in the flour, beating for 1 to 2 minutes until fully combined. Cover and chill in the refrigerator for at least 1 hour until firm.
  • Preheat the oven to 350°F. Portion the pastry into 48 pieces and delicately press each piece into the bottom and sides of 48 ungreased mini muffin cups.
  • Pulse almonds in a food processor until finely ground. Combine ground almonds with remaining filling ingredients. Fill each tart crust with about 2 heaping tablespoons of filling. Bake until golden and slightly springy to the touch, about 20-25 minutes. Allow the tarts to cool for 5 minutes before gently transferring them to a wire rack to cool for an additional 30 minutes.
  • In a chilled small bowl, whip 1/2 cup of whipping cream and 1 tablespoon of sugar on high speed until soft peaks form.
  • Top each tart with a dollop of whipped cream and a raspberry.

Similar Recipes