Almond Easter Tarts
Dough
1
cup (2 sticks) unsalted butter
1/4 cup granulated sugar
1 cup glazing Or confectioners' sugar
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 1/4 cups King Arthur Unbleached All-Purpose Flour
or Mellow Pastry Blend
Filling
3/4 cup almond paste
1/2 cup sugar
a pinch of salt
1/4 teaspoon almond extract
1 drop bitter almond oil or butternut flavoring
(optional)
2 large eggs
1/2 cup raspberry jam
Glaze
1
cup confectioners' or glazing sugar
4 to 5 teaspoons water
food coloring (optional)
Dough: Beat the butter, sugars, and
salt until fluffy. Add the egg and vanilla, and mix
well. Stir in the flour until it's well blended,
then refrigerate the dough for 30 minutes or longer.
Shaping: Place a rounded teaspoon of
dough (about 1/2 ounce for the mini-tart size, about
3/4 to 1 ounce for a medium-sized tartlet pan or
muffin cup) into each ungreased mini-tart or muffin
cup. With floured fingers or a tart tamper, press
the dough up the sides of the cups to form the floor
and walls of the crust. Place the crusts in the
refrigerator to chill while you're preparing the
filling.
Filling: Crumble the almond paste into
a small bowl. Blend in the sugar, salt and extract(s).
Add one egg at a time to the almond paste, mixing
well after each addition until there are no lumps.
Assembly and Baking: Preheat your oven
to 350°F. Place a slightly rounded quarter-teaspoon
of the raspberry jam into each dough-filled cup. Top
with almond filling. The almond filling should come
to the top of the dough.
Bake the tarts for 24 to 28 minutes, until they're
puffed and golden brown. Allow the tarts to cool in
the pan for about 10 minutes before turning them out
to cool completely. While they cool, prepare the
glaze.
Glaze: In a small bowl, mix the
confectioners' sugar with the water until dissolved.
Add the food coloring, if you're using it.. Drizzle
the glaze over the tarts. The tarts store well for 3
to 4 days in airtight containers; freeze them for
longer storage. Yield: 2 1/2 dozen 1 3/4-inch
mini-tarts.
