How to make it

  • Preheat the oven to 350F.
  • In a mixing bowl, cream together butter and sugar.
  • Gradually beat in flour, salt and almond extract until dough is crumbly and mealy.
  • Spoon evenly into 18 mini muffin cups and press the dough down to create tart-shell shapes going up the sides of the muffin cups.
  • Bake shells for 5-6 minutes.
  • While shells are baking, in a medium saucepan, combine ground almond, sugar, butter, milk and flour.
  • Cook over medium heat, whisking frequently, until mixture comes to a boil.
  • Remove from heat and stir in vanilla extract. Set aside.
  • Remove the tart shells from the oven and use a small spoon to press an indentation into the center.
  • Fill each indentation with almond filling.
  • Return tarts to oven and bake for 10-15 minutes, until shells and the edges of the filling are lightly browned.
  • Use a knife to loosen the tarts from the edges of the muffin tin while they are still warm.
  • Let cool in pan for 15-20 minutes before transferring to a wire rack to cool completely

Reviews & Comments 2

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    " It was excellent "
    frandee ate it and said...
    Sounds dainty and good!
    Was this review helpful? Yes Flag
    " It was excellent "
    m2googee ate it and said...
    These sound perfectly divine!
    Was this review helpful? Yes Flag

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