Almond-Amaretto Tarts

Bite-sized sweets are bursting with almond flavor! Whipped cream and raspberries provide refreshing taste.

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  • prep time 40 min
  • total time 2 hr 15 min
  • ingredients 13
  • servings 48
 

Ingredients

Pastry

1
cup butter or margarine, softened
1/2
cup granulated sugar
1
egg
1
teaspoon almond extract
2 1/2
cups all-purpose flour

Filling

2 1/4
cups blanched whole almonds
3
eggs
3/4
cup granulated sugar
3
tablespoons amaretto (or 2 teaspoons almond extract plus 2 tablespoons water)
2
tablespoons whipping cream

Garnish, if desired

1/2
cup whipping cream
1
tablespoon powdered or granulated sugar
48
fresh raspberries (about 1 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
  • 2 Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
  • 3 Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
  • 4 In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
  • 5 Place 1 teaspoon whipped cream and 1 raspberry on each tart.
  • 1 In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
  • 2 Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
  • 3 Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
  • 4 In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
  • 5 Place 1 teaspoon whipped cream and 1 raspberry on each tart.

EXPERT TIPS

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Expert Tips

These tarts freeze well and can be stored in the freezer up to one month. Thaw at room temperature before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Tart
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
35mg
35%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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