Iceland

ICELAND: Almond Tarts

I have a very bossy friend, who shall remain nameless (Lori) who says my desserts don’t have enough colour. She also seems to have a thing about raspberries. This is very similar to a Bakewell tart, without the jam and a raspberry instead of a glacé cherry. This one’s for you Bossy Boots ❤️

INGREDIENTS:

Tart Crust:

1 1/4 cups all-purpose flour
1/4 cup confectioners sugar
1/2 cup cold, unsalted butter, diced
1 egg yolk
1 teaspoon orange juice
1 tablespoon water

Filling:

1/2 cup finely ground almond flour
1/4 cup softened butter
1/2 cup sugar
2 eggs
1/4 teaspoon salt

Icing:

1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
Fresh berries, optional

DIRECTIONS:

Preheat oven to 375F. 

In the bowl of a food processor combine the flour and the confectioners sugar. Add the butter and pulse until the flour is pea sized and the mixture looks crumbly. In a separate, smaller bowl whisk the egg yolk, orange juice and water together. Add to the work bowl and process until a soft dough forms.

Pinch off a small amount of dough, roughly 2 tablespoons worth and press with your thumbs into individual tart molds. Be sure to make the dough slightly thicker along the edges. Place on a rimmed baking sheet and set aside.

In medium sized bowl, cream the butter with the almond flour and the sugar. Add the eggs and salt and whisk until smooth. Spoon the mixture into each mold, ¾ of the way full. 

Bake for 15-20 minutes until the tarts are golden. Allow to cool completely.

Prepare the icing in a small bowl and mix until completely smooth. Lightly ice each tart and garnish with berries if desired.