Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tasty little almond tart that goes very well with coffee!

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
12
Yield:
12 tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.

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  • 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.

Nutrition Facts

235 calories; protein 2.3g; carbohydrates 32.7g; fat 10.7g; cholesterol 25.9mg; sodium 166.1mg. Full Nutrition
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