Raspberry-Almond Tarts

These muffin-sized desserts feature a shortbread crust, raspberry jam, and almond paste filling.

Recipe from Midwest Living
Raspberry-Almond Tarts
YIELD
20 tarts
PREP TIME
30 mins
by 3  people
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Ingredients
  • 1/3 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2/3 cup canned almond paste (about 3/4 of an 8-ounce can)
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 tablespoons cornstarch
  • 2 eggs
  • 1/2 cup seedless red raspberry jam or preserves
  • Powdered sugar
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Directions
For Crust:
1. 
In a mixing bowl, beat shortening and 2/3 cup sugar with electric mixer on medium to high speed until fluffy. Add 1 egg, 3 tablespoons milk, 1 teaspoon vanilla, almond extract, and salt; beat at low speed until just combined. Beat 1 minute at medium speed.
2. 
Add flour; beat on low until just combined. Form into a ball. Wrap in plastic wrap; chill 3 hours or overnight.
For Filling:
1. 
Crumble almond paste into a medium mixing bowl. Gradually add 2 tablespoons milk and 1 tablespoon vanilla, beating with an electric mixer on low speed until smooth. Add the 1/2 cup sugar, butter and cornstarch; beat until combined. Add 2 eggs, one at a time, beating until combined.
2. 
Grease bottoms and sides of twenty 2-1/2-inch muffin cups. On a lightly floured surface, roll the crust dough to about 1/8-inch thickness. Cut with a 3-1/2- to 4-inch round cutter. Ease each round into muffin cup to line.
3. 
Spoon 1 teaspoon raspberry preserves into the bottom of each cup. Top with rounded tablespoon of filling.
4. 
Bake in a 350 degree F oven for about 30 minutes or until the tops are puffed and golden and wooden toothpick inserted into the almond filling comes out clean.
5. 
Cool in cups on wire rack 5 minutes. Loosen and remove from muffin cups. Cool on a wire rack. Sift powdered sugar over tops. Makes 20 tarts.

nutrition information

Per Serving: cal. (kcal) 238, Fat, total (g) 11, chol. (mg) 45, carb. (g) 31, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet
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