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Raspberry Almond Tarts




Source of Recipe


by Ginger/EDC, from Midwest Living


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3372.2

List of Ingredients




1/3 cup shortening
2/3 cup sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup canned almond paste (about 3/4 of an 8-ounce can)
2 tablespoons milk
1 tablespoon vanilla
1/2 cup sugar
1/2 cup butter, softened
2 tablespoons cornstarch
2 eggs
1/2 cup seedless red raspberry jam or preserves
Powdered sugar

Recipe



For crust:
In a mixing bowl, beat shortening and 2/3 cup sugar with electric mixer on medium to high speed till fluffy. Add 1 egg, 3 tablespoons milk, 1 teaspoon vanilla, almond extract and salt; beat at low speed till just combined. Beat 1 minute at medium speed. Add flour; beat on low till just combined. Form into a ball. Wrap in plastic wrap; chill 3 hours or overnight.

For filling:
Crumble almond paste into a medium mixing bowl. Gradually add 2 tablespoons milk and 1 tablespoon vanilla, beating with an electric mixer on low speed till smooth. Add the 1/2 cup sugar, butter and cornstarch; beat till combined. Add 2 eggs, one at a time, beating till combined.

Grease bottoms and sides of twenty 2-1/2-inch muffin cups. On a lightly floured surface, roll the crust dough to about 1/8-inch thickness. Cut with a 3-1/2- to 4-inch round cutter. Ease each round into muffin cup to line.

Spoon 1 teaspoon raspberry preserves into the bottom of each cup. Top with rounded tablespoon of filling.

Bake in a 350 degree F oven for about 30 minutes or till the tops are puffed and golden and wooden toothpick inserted into the almond filling comes out clean.

Cool in cups on wire rack 5 minutes. Loosen and remove from muffin cups. Cool on a wire rack. Sift powdered sugar over tops.