Diane's Almond Tarts recipe

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Ingredients

1 cup butter, softened
½ cup confectioners' sugar
2 cups all-purpose flour
¼ cup cornstarch
½ cup raspberry jam
½ cup butter
½ cup white sugar
½ cup rice flour
¼ cup unsweetened cocoa powder
2 eggs
2 teaspoons almond extract
1 cup confectioners' sugar
2 tablespoons melted butter
½ teaspoon almond extract
24 maraschino cherries with stems

Nutrition Info

246.6 calories
carbohydrate: 30.9 g
cholesterol: 48.5 mg
fat: 13.2 g
fiber: 0.7 g
protein: 2.1 g
saturatedFat: 8.1 g
servingSize: -
sodium: 95 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

  4. 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.

Recipe Yield

24 tartlets

Recipe Note

These are my all time favorite - they're delicious. Everyone requests them.

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