26 December 2006


Mandelmusslor (almond cream tarts)

4 oz. sweet almonds, finely chopped
1 tsp almond extract
1 egg
7 oz. butter
1/2 c sugar
1 2/3 c all purpose flour

small tart shells

Cream the butter and sugar together in a large bowl. Ad the almonds, almond extract, egg, and most of the flour and mix. Turn the dough out on a board and knead in the remaining flour. Divide the dough in half, wrap both pieces in plastic wrap and chill for at least an hour.

Preheat oven to 350 F. Turn the dough out on a floured board and roll 1/4" thick. Cut into pieces the appropriate size and shape for your tart shells and press the dough into the ungreased shells. Bake in the centre of the oven for 10-12 minutes or until the edges are light gold. Remove from the oven and turn out of the shells immediately.

Serve filled with whipped cream or creme fraiche and jam. Photo shows creme fraiche and cloudberry jam.

How many you get depends on the size of your tart shells; I got about 2 dozen 3.5" stars

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