Updated Thursday, May 26th, 2011
Yield: 8 servings
These blackberry almond tarts are slightly crunchy on top, smooth and delicious inside.
Preheat oven to 425°F.
Roll out pastry and use it to line 8 greased muffin tins. In each cup put 1 tablespoon jam. Cream butter and sugar until light, then beat in salt, well-beaten eggs, and flour and flavoring. Fill each cup 2/3 full with mixture. Bake about 12 minutes, until crust and top of tarts are golden. Whip cream, spoon onto tarts, sprinkle with toasted almonds, and serve while warm.
Combine chilled butter, flour, and sugar in bowl. Cut with two knives or pastry cutter until mixture resembles coarse meal. Beat in egg, and work mixture with fork or fingers until smooth. Shape into ball, wrap, refrigerate 1 hour or until firm. Then roll out on floured surface and proceed as recipe directs.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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