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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The buttery crust of these mini tarts encases a soft almond paste filling. Ingredients:
1 cup butter, softened |
1 cup sugar, divided |
3 large eggs, divided |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 pound almond paste |
1/2 teaspoon almond extract |
1/2 cup slivered almonds |
Directions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 1 egg and vanilla; beat well. Gradually add flour; beat well.
2. Shape dough into 48 (1 ) balls; press balls into lightly greased miniature (1 3/4 ) muffin pans, pressing evenly into bottom and up sides. Set aside.
3. Beat almond paste at medium speed until creamy; gradually add remaining 1/2 cup sugar, beating well.
4. Add almond extract and remaining 2 eggs, beating well. Spoon mixture into prepared shells. Top each tartlet with 3 slivered almonds. Bake at 325° for 25 minutes or until golden. Cool in pans on wire racks 10 minutes; remove to wire racks, and cool completely.
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