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Bakewell Tarts |
"Tasty little almond tart that goes very well with coffee!"
Ingredients :
- Crust:
- 12 (3 inch) unbaked tart shells
- 1/4 cup raspberry jam
- Filling:
- 1/4 cup butter, softened
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- Icing:
- 5 tablespoons confectioners' sugar
- 1 tablespoon boiling water
Instructions :
Prep : 15M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
- Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
- Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
- Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
- Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.
Notes :
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