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Almond Tartlets

 Almond Tartlets
These nutty, rich treats are perfect for setting out on a dessert buffet. Folks can never resist them! – Kristin Arnett, Elkhorn, Wisconsin
15 ServingsPrep: 25 min. Bake: 10 min. + cooling

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
  • 1 eggs, lightly beaten
  • FILLING:
  • 1/2 cup almond paste
  • 1/3 cup sugar
  • 4 teaspoons butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon rum extract
  • 2 eggs
  • 1/3 cup sliced almonds
  • 1/3 cup apricot jam, melted

Directions

  • In a small bowl, combine the flour, sugar and lemon peel; cut in
  • butter until crumbly. Add egg and toss with a fork until dough forms
  • a ball. Cover with plastic wrap and refrigerate for 1 hour.
  • Place almond paste in a food processor, cover and process until
  • crumbly. Add the sugar, butter, extracts and eggs; cover and process
  • until smooth.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut into thirty 2-1/2-in. circles; press dough into miniature muffin

2 of 2

Almond Tartlets (continued)

Directions (continued)

  • cups coated with cooking spray. Bake at 350° for 10 minutes.
  • Spoon 1 teaspoon filling into each shell; sprinkle with a few
  • almonds. Bake 10 minutes longer or until filling is set and pastry
  • is lightly browned. Brush jam over tarts. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely. Yield: 30
  • tartlets.
Nutritional Facts: 1 serving (2 each) equals 214 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 88 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.