|Picture from: goddessofscrumptiousness|
Image Credit: Jeannie
Maple and Almond Nut Tarts
Sweet Dough (tart shell):
2⅓ cups un-sifted all-purpose flour (spooned gently into measuring cup, do not tap or shake
cup when measuring)
½ teaspoon salt
1 cup granulated sugar
½ cup (1 stick) butter, cold and cut into cubes
1 whole egg
Maple and Almond Filling:
2 large eggs
¾ cup dark brown sugar
½ cup maple syrup
1 teaspoon cinnamon powder
2 teaspoons vanilla
2 tablespoons melted butter
4 cups coarsely chopped almonds (or you can also use slivered almonds)
In a food processor, pulse all sweet dough ingredients together until the dough comes together.
Wrap dough in cling film, and chill for 30 minutes inside the fridge.
Mix all filling ingredients together and set the mixture aside.
Preheat oven at 350’F
You will need 4 mini (12-mould) muffin pans.
Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould.
Press dough and create a cylindrical indentation to hold the filling.
Spoon filling in each prepared unbaked shells.
Bake tarts for 20-25 minutes or until light golden brown.
Lift tarts from moulds 5 minutes after taking the pans out of the oven.
Cool tarts on wire racks.
Makes 48 mini tarts.
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