Raspberry Almond Tarts
Submitted By Adam Posen (0 Review)
230
  Timings 22 min(s) 35 min(s) 57 min(s) This recipe can be serve by More Than Ten Person |
Ingredients
- 1/2 Cup Butter Softened
- 3 Ounces Cream Cheese Softened
- 1 Cup Flour All-purpose
- 1/3 Cup Seedless Raspberry Preserves
- 1 Egg
- 1/2 Cup Granulated Sugar
- 1/3 Cup Almond Paste crumbled
- 1/3 Cup Whole Blanched Almonds
Method
- Beat the butter and cream cheese in a mixing bowl until light and fluffy. Add the flour and beat until blended. Chill, covered, for 1 hour.
- Shape the chilled pastry into 24 (1-inch) balls. Press over the bottoms and sides of uncreased miniature muffin cups. Spoon 1/2 teaspoon of raspberry preserves into each cup.
- Combine the egg, sugar and almond paste in a bowl. Spoon 1 teaspoon over the preserves in each cup. Sprinkle with chopped almonds. Bake at 325 degrees F for 25 to 30 minutes. Cool slightly in the pan. Remove from the cups to a wire rack to cool completely.
- Tarts may be frozen for up to one month.
Reviews
No review has been left yet!
Be first to review on this recipe.
Be first to review on this recipe.
related Tarts & Pies recipes
- Fresh Strawberry Pie
- Banana and Coconut Tart
- Cherry-Almond Tarts
- Chocolate Praline Tart
- Fig Tart
- Butterfinger Tart
- Apple Walnut Tart
- Rustic Glazed Strawberry Tart with Almond Crust
- Apple and Lemon Custard Tart
- Apple Butterscotch Tart
- Creamy Fruit Tarts
- French Onion Tart
- Apricot Frangipane Tart
- Linz Tart
- Black & White Chocolate Tartlets
- Strawberry Cheesecake Tart
- Cheesecake Phyllo Tarts with Raspberries
- Apple Brandy Custard Tart
- Orange & Clementine Tart
- Nut Tarts
RSS