ALMOND-AMARETTO TARTS
Bite-sized sweets are bursting with almond flavor! Whipped cream and raspberries provide refreshing taste.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 48
Number Of Ingredients 13
Steps:
- In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
- Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
- Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
- In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
- Place 1 teaspoon whipped cream and 1 raspberry on each tart.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Mini Tart, Sodium 35 mg, Sugar 6 g, TransFat 0 g
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Malik Duncan
[email protected]Overall, I thought these tarts were pretty good. They were easy to make and they tasted delicious. I would definitely make them again.
Rade Dragovic
[email protected]These tarts were a bit bland. I think I would add some more spices to the filling next time.
Jacob Ayodele
[email protected]The crust on these tarts was a bit too thick for my liking. I think I would use a thinner crust next time.
Krista jones
[email protected]These tarts were a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time.
kirsty richards
[email protected]I'm not a huge fan of almond desserts, but these tarts were surprisingly good! The almond filling was light and fluffy, and the amaretto added a nice touch of flavor. I would definitely make these again.
Andrew Grove
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. The almond filling is incredible, and the amaretto adds a really nice flavor. I will definitely be making these again for special occasions.
Bailey Scott
[email protected]I love the simplicity of this recipe. It's easy to follow and the tarts turn out perfect every time. I've made them for my family and friends, and they've all been impressed.
Raymond Abaci
[email protected]These tarts are so delicious! The almond filling is rich and creamy, and the amaretto adds a nice touch of flavor. The crust is also perfect - flaky and buttery.
Md Perbeg
[email protected]I made these tarts for a bake sale and they were a huge success! They were so easy to make and everyone loved them. I will definitely be making them again.
Apon Sidda
[email protected]These almond amaretto tarts were a hit at my dinner party! The combination of almond and amaretto flavors was divine, and the tarts were the perfect balance of sweet and nutty. I highly recommend this recipe to anyone looking for an impressive and de