For the sweet pastry:
1 cup granulated sugar
1 cup (2 sticks) cold butter, cut into small cubes
1 egg
3 cups all-purpose flour
For the filling:
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 eggs, lightly whisked
3/4 cup finely ground almonds
1/4 cup all-purpose flour
4 drops almond extract
1/4 cup red plum jam
12 almonds
1/4 cup clear apricot jam
To make the pastry: Mix sugar and butter until just bound together. Mix in egg and add flour. Do not overwork. Wrap in plastic and refrigerate one hour. To make the filling: Preheat oven to 350 degrees. Whisk together sugar and butter until light and fluffy. Gradually add eggs. Gently add the ground almonds, flour and almond extract. Do not mix too much, or the mixture will separate. Roll out the pastry to 1/8-inch thickness. Cut out round shapes and line each cup in a muffin pan. Put 1/2 teaspoon plum jam in each. Spoon or pipe the filling on top of the jam. Place one almond on top as a garnish. Bake for 20 minutes or until golden brown. Allow to cool and brush with boiled clear apricot jam. Per tartlet: 531 calories (49 percent of calories from fat), 8 grams protein, 62 grams carbohydrates, 1 gram fiber, 30 grams fat, 109 milligrams cholesterol, 176 milligrams sodium.
Leave a comment