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Diane's Almond Tarts
Diane's Almond Tarts
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Delicate almond tarts with a raspberry jam center.
Ingredients:
  • 1 cup butter, softened
  • 0.5 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.5 cup raspberry jam
  • 0.5 cup butter
  • 0.5 cup white sugar
  • 0.5 cup rice flour
  • 0.25 cup unsweetened cocoa powder
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 cup confectioners' sugar
  • 2 tablespoons melted butter
  • 0.5 teaspoon almond extract
  • 24 maraschino cherries with stems
Instructions:
  • Cream together 1 cup of butter and 1/2 cup of confectioners' sugar in a big bowl until light and fluffy. Mix in 2 cups of all-purpose flour and 1/4 cup of cornstarch. Form the dough into a ball and chill in the fridge for 1 hour. Roll it out to 1/4 inch thickness and use a glass or cookie cutter to create circles to fit your tart shells. Gently press the dough into the tart shells. Spoon 1 teaspoon of jam into the bottom of each shell.
  • In a large bowl, whip together 1/2 cup butter and 1/2 cup white sugar until fluffy. Mix in rice flour and cocoa powder. Incorporate eggs and 2 teaspoons almond extract. Fill tarts 2/3 of the way.
  • Place in the preheated oven until the crust is golden brown and the filling is firm, then cool.
  • Combine 1 cup confectioners' sugar, 2 tablespoons butter, and 1/2 teaspoon almond extract in a small bowl. Spread the mixture on tarts and top each one with a maraschino cherry for a delightful finish.

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