Raspberry-Almond Tarts

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

Recipe from Midwest Living
Raspberry-Almond Tarts
20 tarts
30 mins
by 3.5 3  people
add your rating
add a comment
Shop Kitchen ▾
  • 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
For Crust:
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.
Add flour; beat on low until just combined. Form into a ball. Wrap in plastic wrap; chill 3 hours or overnight.
For Filling:
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.
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.
Spoon 1 teaspoon raspberry preserves into the bottom of each cup. Top with rounded tablespoon of filling.
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.
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
Back to Top