Small but delicious almond tart that pairs beautifully with coffee!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 tarts |
Ingredients
- 12 (3 inch) unbaked tart shells
- ¼ cup raspberry jam
- ¼ cup butter, softened
- ¼ cup white sugar
- ¼ cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 5 tablespoons confectioners’ sugar
- 1 tablespoon boiling water
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
- 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
| Calories | 235 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 166 mg |
| Sugars | 16 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I added 5 tablespoons of ground almonds and omitted icing. I also used purchased tart shells. I was happy with results but would use a little more almond extract next time, Thanks for this recipe
Delicious, always my favourite back home in England. Now I can have a taste for home anytime. Thanks for sharing such a wonderful simple recipe
This is a great recipe! Delish! The first time I made it, I had an “idiot moment,” and forgot to add the baking powder. As they were otherwise ready to go in the oven, I figured “What the hey? Let’s see what happens.” They turned out great! They’re also great WITH the baking powder (had to make a second batch to compare, of course-wink wink), but they’re fabulous either way, just a little more dense without. I ended up adding half the bp, because I like ’em a little denser. I’ve also since experimented with different jam flavours. You just can’t go wrong with this recipe!