ALMOND AMARETTO TART SHELLS
This delicious dessert recipe is courtesy of Matt Lewis. Use the tart shells for his Lemon-Almond Meringue Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes eight 4-inch tart shells
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together flour, almonds, and ground cookies; set aside.
- Place butter in the bowl of an electric mixer. Sprinkle over confectioners' sugar and toss, using your hands, until butter is fully coated. Attach bowl to mixer fitted with paddle attachment and beat on medium speed until butter and sugar are well combined.
- Scrape down sides of bowl, add egg yolk, and continue beating until combined. Reduce speed to medium-low and slowly add the flour mixture; beat until well combined. Scrape down sides of bowl and add heavy cream and amaretto; beat until well combined. Form dough into a large ball using your hands. Wrap with plastic wrap and refrigerate 3 hours.
- Lightly flour a work surface. Turn dough out onto floured work surface and cut into 8 pieces. Gently knead each piece of dough into a smooth disc, using a spatula to turn dough, as it will be sticky. Add more flour to work surface if necessary. Cover each piece with plastic wrap and refrigerate dough until chilled, about 10 minutes.
- Using a rolling pin, roll each piece of dough into a 6-inch round, about 1/8-inch thick. Transfer each round to a 4-inch tart pan with a removable bottom and gently press into tart pan. Roll a rolling pin over each tart shell, pressing lightly to trim any excess dough; discard.
- Place tart pans on a baking sheet and gently prick the bottom of each tart pan with a fork; transfer baking sheet to refrigerator and chill 30 minutes.
- Meanwhile, preheat oven to 375 degrees. Transfer baking sheet to oven and bake tart shells until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Remove from oven and let cook completely.
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Evelyn Pickle
[email protected]These tart shells were a bit too crumbly for my taste, but the flavor was still good. I think I would try a different recipe next time.
Joann Smith
[email protected]I've made these tart shells several times now and they're always a hit! They're so easy to make and they always turn out perfect. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Pedro Ramirez
[email protected]These tart shells were easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Salex 96
[email protected]I made these tart shells for a bake sale and they sold out in minutes! Everyone loved the unique flavor and the delicate crust. I will definitely be making these again.
James Bigham
[email protected]These tart shells were delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe to anyone who loves almond and amaretto.
Aliha Alaka
[email protected]These tart shells were a bit too crumbly for my taste, but the flavor was still good. I think I would try a different recipe next time.
Brian Rutayisire
[email protected]I've made these tart shells several times now and they're always a hit! They're so easy to make and they always turn out perfect. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Dani Ghyu
[email protected]These tart shells were easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
iam_dejjee
[email protected]These tart shells were a bit too sweet for my taste, but they were still very good. The crust was perfect and the filling was creamy and flavorful. I would recommend using a less sweet filling next time.
Myat Swe Mon
[email protected]I made these tart shells for a party and they were a hit! Everyone loved the unique flavor and the delicate crust. I will definitely be making these again.
Iqra Abbasi
[email protected]These tart shells were a delight! The almond and amaretto flavors complemented each other perfectly, and the crust was flaky and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.