Mini Bakewell Tarts
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Mini Bakewell TartsVisit www.canadianliving.com for full recipe details.1 user reviews.
This recipe makes 24 tarts servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 146146 cal |
| pro | 2 g2g pro |
| total fat | 10 g10g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 34 mg34mg chol |
| sodium | 27 mg27mg sodium |
| potassium | 46 mg46mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 66 vit A |
| folate | 88 folate |
- Preparation time: 30 minutes Chill: 20 minutes
- Total time : 45 minutes
Ingredients
- 1/2 All-Purpose Sweet Pie Dough recipe 1/2 All-Purpose Sweet Pie Dough recipe
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 egg 1 egg
- 1 egg yolk 1 egg yolk
- 3/4 cup ground almonds 3/4 cup ground almonds
- 1/2 tsp vanilla 1/2 tsp vanilla or grated lemon rind
- 1/3 cup strawberry jam 1/3 cup strawberry jam or raspberry jam
- 1/3 cup sliced almonds 1/3 cup sliced almonds
Preparation
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) fluted round cutter, cut out 24 circles.
Fit into 24 mini muffin cups. Line with foil or parchment paper; fill with pie weights or dried beans. Bake in 400°F (200°C) oven for 15 minutes. Remove foil and weights; bake for 10 minutes.
In bowl, beat butter with sugar until fluffy. Beat in egg and egg yolk until smooth. Stir in ground almonds and vanilla. Refrigerate for 20 minutes.
Spoon 1/2 tsp (2 mL) jam into each tart shell. Divide almond mixture evenly among tarts. Sprinkle with sliced almonds.
Bake in 375°F (190°C) oven until puffed and golden, about 20 minutes. Remove from pan; let cool on rack.
Fit into 24 mini muffin cups. Line with foil or parchment paper; fill with pie weights or dried beans. Bake in 400°F (200°C) oven for 15 minutes. Remove foil and weights; bake for 10 minutes.
In bowl, beat butter with sugar until fluffy. Beat in egg and egg yolk until smooth. Stir in ground almonds and vanilla. Refrigerate for 20 minutes.
Spoon 1/2 tsp (2 mL) jam into each tart shell. Divide almond mixture evenly among tarts. Sprinkle with sliced almonds.
Bake in 375°F (190°C) oven until puffed and golden, about 20 minutes. Remove from pan; let cool on rack.
Source : Canadian Living Magazine: December 2010
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