Miniature Almond Tarts Recipe

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Miniature Almond Tarts Recipe
Miniature Almond Tarts Recipe photo by Taste of Home
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Miniature Almond Tarts Recipe

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4 1 1
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My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage, plus they're popular at special gatherings.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 cup butter or margarine, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 6 ounces almond paste, crumbled
  • 2 eggs, beaten
  • 1/2 cup sugar
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter or margarine, softened
  • 4 to 5 teaspoons milk
  • Maraschino cherry halves (about 48)

Directions

In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Refrigerate for 1 hour. Shape into 1-in. balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell. For filling, combine almond paste, eggs and sugar in a mixing bowl. Beat on low speed until blended. Fill each shell with about 1-1/2 teaspoons filling.
Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half. Yield: about 4 dozen.
Originally published as Miniature Almond Tarts in Country Woman Christmas Annual 2001, p43

Nutritional Facts

2 each: 234 calories, 13g fat (7g saturated fat), 46mg cholesterol, 109mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1 cup butter or margarine, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 6 ounces almond paste, crumbled
  • 2 eggs, beaten
  • 1/2 cup sugar
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter or margarine, softened
  • 4 to 5 teaspoons milk
  • Maraschino cherry halves (about 48)
  1. In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Refrigerate for 1 hour. Shape into 1-in. balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell. For filling, combine almond paste, eggs and sugar in a mixing bowl. Beat on low speed until blended. Fill each shell with about 1-1/2 teaspoons filling.
  2. Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half. Yield: about 4 dozen.
Originally published as Miniature Almond Tarts in Country Woman Christmas Annual 2001, p43

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MY REVIEW
KuriCollegeChef User ID: 2898557 90385
Reviewed Dec. 24, 2009

"I make these every Christmas for my traditional dutch family! They don't sit around long! The only thing I change is I use candied cherries instead of maraschino. They taste the same but they are less juicy and don't slide off the tops."

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