Almond Tarts Swedish Sandbakelsen Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 egg yolk, lightly beaten | ||
| Almond extract | 1/2 Teaspoon | |
| 1 cup plus 2 tablespoons sifted flour | ||
| Blanched almonds | 1/2 Cup (16 tbs), finley blanched | |
Directions
With a wooden spoon, mix butter, sugar, egg yolk, and almond extract until well blended.
Mix in flour and almonds; wrap and chill 1 hour.
Preheat oven to 325° F.
Press 1/4" layers of dough into buttered and floured 1 1/2"-2" tartlet tins.
Stand tins on a baking sheet and bake 18-20 minutes until tarts are pale golden (watch closely toward the end).
Transfer tins to a wire rack and cool until easy to handle.
To remove tarts from tins, tap bottoms of tins lightly and ease tarts out.
You may need to squeeze tins lightly to loosen tarts or use a large, sturdy needle to help pry them out.
Cool tarts thoroughly, then store airtight.
Just before serving, fill with sweetened whipped cream or invert and dot with crystallized fruit or dabs of red currant jelly.
Mix in flour and almonds; wrap and chill 1 hour.
Preheat oven to 325° F.
Press 1/4" layers of dough into buttered and floured 1 1/2"-2" tartlet tins.
Stand tins on a baking sheet and bake 18-20 minutes until tarts are pale golden (watch closely toward the end).
Transfer tins to a wire rack and cool until easy to handle.
To remove tarts from tins, tap bottoms of tins lightly and ease tarts out.
You may need to squeeze tins lightly to loosen tarts or use a large, sturdy needle to help pry them out.
Cool tarts thoroughly, then store airtight.
Just before serving, fill with sweetened whipped cream or invert and dot with crystallized fruit or dabs of red currant jelly.
Chef
