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Almond Tarts Swedish Sandbakelsen Recipe
|Butter||1⁄2 Cup (8 tbs), softened to room temperature (No Substitute)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolk||1 , lightly beaten|
|Almond extract||1⁄2 Teaspoon|
|Flour||18 Tablespoon, sifted (1 Cup Plus 2 Tablespoons)|
|Blanched almonds||1⁄2 Cup (8 tbs), finely blanched|
Calories 631 Calories from Fat 292
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 15.6 g78.1%
Trans Fat 0 g
Cholesterol 106.7 mg
Sodium 11.4 mg0.5%
Total Carbohydrates 72 g24%
Dietary Fiber 3.7 g14.8%
Sugars 17.8 g
Protein 12 g23.6%
Vitamin A 15.2% Vitamin C
Calcium 6.1% Iron 21.8%
*Based on a 2000 Calorie diet
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.