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Bakewell Tarts

"Tasty little almond tart that goes very well with coffee!"

Ingredients :

  • Crust:
  • 12 (3 inch) unbaked tart shells
  • 1/4 cup raspberry jam
  • Filling:
  • 1/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • Icing:
  • 5 tablespoons confectioners' sugar
  • 1 tablespoon boiling water

Instructions :

Prep : 15M Cook : 12M Ready in : 55M
  • Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
  • Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
  • Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
  • Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

Notes :

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