Diane's Almond Tarts
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Butter (melted)1 cup
Sugar (confectioners')2 cups
All-Purpose Flour1 cup
Cornstarch1 cup
Raspberry Jam1 cup
White Sugar1 cup
Rice Flour1 cup
Unsweetened Cocoa Powder2
Eggs1 tsp
Almond ExtractDirections:
1
In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy
2
Beat in 2 cups all-purpose flour and 1/4 cup cornstarch
3
Shape into a ball and refrigerate for 1 hour
4
Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells
5
Spoon 1 teaspoon jam into bottom of each shell
6
In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy
7
Beat in rice flour and cocoa powder
8
Beat in eggs and 2 teaspoons almond extract
9
Fill tarts 2/3 full
10
Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set
11
Allow to cool
12
In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract
13
Spread on tarts
14
Garnish each tart with a maraschino cherry