Diane's Almond Tarts

Diane's Almond Tarts

DI_ANE

"These are my all time favorite - they're delicious. Everyone requests them."
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Ingredients

1 h servings 247 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  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.
  3. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
  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.

Reviews

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This recipe worked well for me. I baked the tarts at 350 degrees in the small tart pans. I did add 2 T. milk to the icing to make more of a glaze. These tarts remind a bit of fern cakes, but ...

The crust was so dry it would not fit down into the tartlet pan - the recipe also does not specify the temperature in which to bake them. I had to make a different crust. I have not yet tried t...

Fond memories of a childhood bakery favorite. I love these. You can make them with or without the cocoa, delicious either way.

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