Diane's Almond Tarts Recipe

Ingredients
<br>- 1 cup butter, softened
<br>- ½ cup confectioners' sugar
<br>- 2 cups all-purpose flour
<br>- ¼ cup cornstarch
<br>- ½ cup raspberry jam
<br>- ½ cup butter
<br>- ½ cup white sugar
<br>- ½ cup rice flour
<br>- ¼ cup unsweetened cocoa powder
<br>- 2  eggs
<br>- 2 teaspoons almond extract
<br>- 1 cup confectioners' sugar
<br>- 2 tablespoons melted butter
<br>- ½ teaspoon almond extract
<br>- 24  maraschino cherries with stems
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
<br>step 4: 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.
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Ingredients
- 1 cup butter, softened
- ½ cup confectioners' sugar
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ cup raspberry jam
- ½ cup butter
- ½ cup white sugar
- ½ cup rice flour
- ¼ cup unsweetened cocoa powder
- 2 eggs
- 2 teaspoons almond extract
- 1 cup confectioners' sugar
- 2 tablespoons melted butter
- ½ teaspoon almond extract
- 24 maraschino cherries with stems

Directions
step 1: 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.
step 2: 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.
step 3: Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
step 4: 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.

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