| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 1/3 cup (67 grams) granulated sugar
- 1 3/4 cups (228 grams) all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 3/4 cup (168 grams) unsalted butter, cold and cubed
- 2 large eggs, separated
- Nonstick cooking spray, for the pan
- 1 cup (120 grams) almond meal
- 3/4 cup (150 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (85 grams) unsalted butter, softened
- 1 teaspoon almond extract
- 1 large egg
- About 1 cup (120 grams) powdered sugar, or more as needed
- 1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
- 1/4 teaspoon almond extract
- To decorate: sprinkles, sliced almonds
Instructions
- For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
- To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it’s easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
- Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
- For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
- To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you’re just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that’s sticking to it. (You should be left with about 2 tablespoons seedless puree. If it’s a tiny bit more or a tiny bit less, that’s fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it’s too thick, add a few drops of water to thin it out, and if it’s too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
- Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you’d like! These will keep for several days at room temperature or in the fridge.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 423 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 6 g |
| Cholesterol | 92 mg |
| Sodium | 179 mg |
Reviews
Great recipe, lots of almond flavor, which I love. I did not make the rasberry glaze, I’m not really into fruit on desserts. Brought it to work, and they loved it and were happy I didn’t add the rasberry glaze 🙂
I agree with another reviewer that it would be good to make these in the smaller size muffin tins…I can only eat half of a full sized almond tart…well I COULD eat the whole thing, but it just seems like a little too much. The smaller sized tart would be just right!
I agree with another reviewer that it would be good to make these in the smaller size muffin tins…I can only eat half of a full sized almond tart…well I COULD eat the whole thing, but it just seems like a little too much. The smaller sized tart would be just right!
These are amazingly good. Words can’t describe how good they are! Just a perfect combination of soft almondy yumminess in a delicious buttery cookie cup. The raspberry glaze topping puts them over the top.
Can I substitute almond flour for almond meal?
I made this recipe yesterday, was very good but I had problems making the dough and I was surprised reading the reviews that no one else did. I did exactly the measurements in the recipe and it did not come together to a dough, I put the episode on TV and did it with molly still did not come to a dough. I finally added a little cold water and that didn’t help, then added more butter and it finally came together. Ugh
These took a little bit of time but were so worth it. It’s essentially a cake in a pie crust…and it’s delicious!
These were sooo good! I made it with gluten free flour and it worked really nicely. The raspberry glaze makes it even better!
This is my new obsession/addiction! I love everything almond & this dessert did not disappoint. The raspberry glaze put it over the top. Definitely, making this again & sharing the recipe with my family.
These were AMAZING and so easy to make
I made these today and they are everything I had hoped for- tender crumbly crust with a moist almond filling. Next time I’ll try them in a mini muffin size since they are so rich. Definitely Company and Gift worthy! Very Outstanding!
These are so tasty. I was worried they would be too sweet because there’s a lot of sugar and we don’t typically eat white sugar however, they’re really balanced as all of Molly‘s recipes are. We need to be wheat free so I used my own super flaky g-free pastry recipe. These are creamy in the center while crispy and buttery from the crust and a little tangy from the icing. Yummm.