Description
Tasty little almond tart that goes very well with coffee!
Ingredients
- 12 (3 inch) unbaked tart shells
- ¼ cup raspberry jam
- ¼ cup butter, softened
- ¼ cup white sugar
- ¼ cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 5 tablespoons confectioners’ sugar
- 1 tablespoon boiling water
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
- Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
- Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour
- egg
- baking powder
- and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
- Bake tarts in the preheated oven until filling is bubbling
- 25 to 30 minutes.
- Stir confectioners’ sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 12