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ALMOND TARTLETS-
2 sticks (1/2 lb.) unsalted butter, softened
3/4 cups sugar
3/4 teaspoon salt
2 large egg yolks
2 teaspoons vanilla
2 1/3 cups all-purpose flour
In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined. Preheat oven to 350°F. Spray muffin pan with cooking spray. Roll pastry and cut rounds to fit muffin tins.
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2 tbsp seedless raspberry jam
4 oz. butter, softened
4 oz. sugar
8 oz. ground almonds
4 egg yolks
1 tsp. almond extract
24 level tsp. flaked almonds,
Icing sugar, for dusting ( optional)
Pre heat oven to 350 degrees. Mix the jam in a small bowl until it's runny, and then place a very small amount in the base of each pastry case, smearing it out to cover the base. Beat the butter so it's really soft, then add sugar, ground almonds, egg yolk and almond extract. Beat until smooth, then divide mixture between pastry cases, putting approximtley 1 tsp. in each muffin. Sprinkle flaked almonds on top. Bake tartlets in the centre of the oven for 20 mins, or until they are a light-golden color. Remove the tartlets from the oven and transfer them to a wire rack to cool. Dust with icing sugar just before serving if desired. Makes 24 large tartlets.
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