Diane's Almond Tarts

european french dessert side main bread sweet bitter savory umami hard fast

Prep

24 min

Cook

41 min

Total

65 min

Ingredients (15)

1 cup butter, softened g

½ cup confectioners' sugar g

2 cups all-purpose flour g

¼ cup cornstarch g

½ cup raspberry jam g

½ cup butter g

½ cup white sugar g

½ cup rice flour g

¼ cup unsweetened cocoa powder g

2 eggs g

2 teaspoons almond extract g

1 cup confectioners' sugar g

2 tablespoons melted butter g

½ teaspoon almond extract g

24 maraschino cherries with stems g

Nutrition

kcal

fat

carbs

protein

Instructions

In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.

In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.

Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.

In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.