- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2010
MethodOn 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.
Nutritional facts Per tart: about
- Sodium 27 mg
- Protein 2 g
- Calories 146.0
- Total fat 10 g
- Potassium 46 mg
- Cholesterol 34 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 6.0