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Marzipan Raspberry Tartlets Recipe

Ingredients

How to make it

  • 1. For the dough, in a medium bowl stir together flour, 1/3 cup granulated sugar, and baking powder. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 1 slightly beaten egg and combine to make a smooth dough. Cover and chill in the refrigerator while you prepare the filling.
  • 2. For the filling, in a medium bowl beat 1/4 cup butter with an electric mixer on medium speed. Add 1/3 cup granulated sugar and beat on medium speed until mixture is light and fluffy, 4 to 5 minutes. Add ground almonds and almond extract. Beat in 1 egg until well combined; set aside.
  • 3. On a lightly floured surface, roll dough until 1/8 inch thick. Using a 2-inch cookie cutter, cut circles from dough and fit them into 1 3/4-inch muffin cups. Spread half of the jam in the bottoms of the pastry-lined cups. Spoon almond filling over the jam.
  • 4. Bake in a 325° oven for 25 minutes or until pastry is lightly golden brown. Cool tartlettes in pans 10 minutes. Remove from pan and transfer to a wire rack. Spoon remaining jam over the filling. Cool completely.
  • 5. For icing, in a small bowl stir together powdered sugar, lemon juice, and water. Drizzle icing over jam on top of cooled tartlettes. Makes 30 tartlettes.
  • TO MAKE AHEAD: Store un-iced tartlettes in covered containers up to 4 days or freeze up to 1 month. Add icing just before serving.

Reviews & Comments 2

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  • coubay 14 years ago
    I have started a Fructose Friendly group and I have added this recipe as it is safe provided jam that is safe is used
    Was this review helpful? Yes Flag
  • crystalwaters 15 years ago
    Dee-eee-lightful! Goodness knows we all can't hit every website, so thanx, Peeta, for sharing the discovery! :-)
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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