Dutch Almond Tartlets Recipes

ALMOND TARTLETS RECIPE

Steps:

• Set the oven to gas mark 6 or 200°C.
• Roll out pastry on a lightly floured surface. Using cutter, cut pastry to line bun-tray holes, re-rolling pastry as necessary.
• Mix the jam in a small bowl until it's runny, and then place a very small amount in the base of each pastry case, smearing it out to cover the base.
• Beat the butter so it's really soft, then add sugar, ground almonds, egg yolk and almond extract. Beat until smooth, then divide mixture between pastry cases, spreading it out slightly. Sprinkle flaked almonds on top.
• Bake tartlets in the centre of the oven for 10 mins, then reduce oven temperature to gas mark 2 or 150°C, and cook for a further 10-15 mins, or until they are a light-golden colour.
• Remove the tartlets from the oven and transfer them to a wire rack to cool. Dust with icing sugar just before serving.

ALMOND TART

Steps:

• Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
• Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.

DIANE'S ALMOND TARTS

Steps:

• In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
• In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
• Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
• In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

MINIATURE ALMOND TARTS

Steps:

• In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

LITTLE DUTCH TARTS

Steps:

• Pre-heat oven to 375 degrees F.
• For Pastry Crust.
• Whisk together the flour and salt.
• Cut butter into pats and add to flour mixture.
• Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
• Add the ice water and knead the dough slightly to bring it together and form a ball.
• Chill dough for 30 minutes.
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• For Filling.
• Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
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• To Make Tarts.
• Pull off enough dough to make a 1/2 to 3/4-inch ball.
• Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
• Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
• Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
• Repeat for remaining muffin cups.
• Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
• Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
• Bake 15-20 minutes, or until crust is lightly browned.
• Let cool in pan before removing tarts.
• If desired, spinkle tops with powdered sugar after cool.

DUTCH ALMOND TARTLETS

Steps:

• For dough, begin by cutting flour into margarine until well blended. Add sour cream and mix well. Form into two balls, wrap in plastic wrap and refrigerate 8 hours or overnight. For filling, mix almond paste, eggs, sugar and flour together. Mix well and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Roll out 1 ball of dough on a pastry cloth until VERY thin. Using a glass top about 2 1/2 inches wide, cut out circles. Gently press into small tartlet pans. Add about 1 teaspoon of almond mixture to each tartlet shell. Prepare frosting by mixing together softened butter and sugar until creamy. Add vanilla and 1 tablespoon whipping cream. Add more if need to make thinner. Add food coloring and mix well. Bake 20-25 minutes until light brown. While warm, frost each tartlet with a light layer of pink frosting. Store in refrigerator.