Recipe

Marzipan Raspberry Tartlets Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 2 months, 3 weeks ago these look so good.. I thought I would share the recipe... I found this recipe on the web... I think at BHG... Prep:35m Cook:25m Servings:30	Peetabear
	tartlets

Does this look good? Yeah! / Nope

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Ingredients

1 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 tsp. baking powder

1/2 cup butter

1 egg, slightly beaten

1/4 cup butter, softened

1/3 cup granulated sugar

1/2 cup ground blanched almonds

1/4 tsp. almond extract

1 egg

1/2 cup raspberry jam

1 cup sifted powdered sugar

1 Tbsp. lemon juice

1 tsp. water

Directions

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.

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Comments

crystalwaters 2 months, 3 weeks ago said:
Dee-eee-lightful! Goodness knows we all can't hit every website, so thanx, Peeta, for sharing the discovery! :-)

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