Raspberry-Almond Tarts
Recipe from Midwest Living

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



by 3  people


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Yield: 20 tarts
Prep Time: 30 mins
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Ingredients
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    1/3  cup 
    shortening
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    2/3  cup 
    sugar
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    1   
    egg
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    3   tablespoons 
    milk
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    1   teaspoon 
    vanilla
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    1/2  teaspoon 
    almond extract
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    1/4  teaspoon 
    salt
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    2   cups 
    all-purpose flour
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    2/3  cup 
    canned almond paste (about 3/4 of an 8-ounce can)
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    2   tablespoons 
    milk
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    1   tablespoon 
    vanilla
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    1/2  cup 
    sugar
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    1/2  cup 
    butter, softened
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    2   tablespoons 
    cornstarch
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    2   
    eggs
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    1/2  cup 
    seedless red raspberry jam or preserves
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    Powdered sugar

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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