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This is directly from the Odense Almond Paste company. These are absolutely perfect. Great for brunch. I'll show you how to make them pretty.
Ingredientes
- 3/4 cup unsalted butter, softened
- 2/3 cup cream cheese, softened
- 1 1/2 cups all-purpose flour
- 1/3 cup seedless red raspberry preserves
- 3/4 cup sugar
- 1 7-oz. roll Odense Almond Paste
- 3 egg yolks
- 1/3 cup all-purpose flour
- 3 tablespoons milk
- 1 tablespoon fresh orane juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract
Direcciones
- In a bowl, combine butter and cream cheese until well blended. Add flour. Mix together well. Form dough into a ball. Chill for several hours or overnight.
- Divide dough into 36 balls: 1 into 3; these 3 into 3 each (9); each of these 9 into 4 (4 X 9 = 36). I like to use my demi-lune pizza cutter to divide.
- Press each ball into the bottom and up the sides of mini muffin tins forming shells. You may use a mini tart shaper (Pampered Chef) or a marble pestle.
- Preheat oven to 400 degrees Fahrenheit. Place 1 teaspoon of raspberry preserves--no more, or you'll have a mess--into the bottom of each shell. In a bowl, combine sugar and Almond paste. Using an electric mixer, mix together well. Add egg yolks, one at a time, beating well after each addition. Stire in flour, milk, orange juice, lemon juice and almond extract. Divide almond mixture equally between shells. Err on the side of under coating, as this mixture will spread. After filling all of them, you can take a toothpick to coax the rest of the filling toward and touching the sides of the tart shell. You want this, so that the filling will be effectively sealed in. Add more if you need to. (You will have leftover filling. But not enough for a full double batch.)
- Bake for 15 minutes or until just beginning to brown. Cool in pans for 10 minutes. Remove from pans. Cool completely on wire cake racks. Store covered in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 36 servings | |
| Calories 97 | |
| Calories from Fat 48 | 49% |
| Total Fat 5.41g | 7% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 16mg | 1% |
| Potassium 19mg | 1% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.85g | 4% |
| Protein 1.01g | 2% |
Evaluaciones
23 de Diciembre de 2016
The picture I just uploaded is a new version of my raspberry almond tart's. I made them this time with gluten-free all-purpose flour. And they are so good that it literally brought tears to my eyes!Yo he cocinado/probado esta receta
