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Raspberry Almond Tarts
1/2 c. canned almond paste
1/4 c. soft butter or margarine
1 egg white
1/4 c. powdered sugar
1 Tbsp. Kirsch (clear cherry brandy)
1/3 c. seedless raspberry preserves
Beat almond paste, butter, egg white, powdered sugar and Kirsch until fluffy.
Pinch off 3/4-inch balls of pastry dough. Press each into ungreased 1 3/4-inch
muffin pans. Fill each pastry shell about 2/3 full with almond mixture. Bake at
350 degrees until pastry is browned and filling is set about 25 to 30 minutes.
Heat preserves in small pan until bubbly. Spoon a little of the melted preserves
over each tartlet to glaze. Cool before removing from pans and serving.
1 c. flour
3 tsp. powdered sugar
1/3 c. firm butter
1 egg yolk
1/4 tsp. almond extract
2 tsp. water
Mix flour and powdered sugar. Cut in firm butter until crumbly. Beat 1 egg yolk
with almond extract and water. With a fork, stir egg mixture lightly into flour
mixture. Mix until smooth.