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    Source of Recipe


    Source: Close-up on Cakes

    List of Ingredients




    Dough

    2 cups all-purpose flour

    1/4 cup sugar

    1/3 cup plus 2 teaspoons unsalted butter, chopped

    3 egg yolks

    1/2 teaspoon vanilla extract


    Almond Filling

    1/4 cup confectioners' sugar

    1 cup ground almonds

    1/4 cup plus 1 tablespoon unsalted butter, softened

    2 large eggs

    1 tablespoon rum

    1 egg yolk, beaten

    Confectioners' sugar, for dusting

    Recipe



    FOR THE DOUGH: In a large bowl combine the flour and sugar. Rub in the butter until the mixture resembles breadcrumbs. Add the egg yolks and vanilla and, working quickly, form a smooth dough. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes.


    Preheat the oven to 400 degrees F. Butter a mini (1 1/2-2 tablespoon-capacity) muffin pan.


    FOR THE ALMOND FILLING: In a bowl combine all the ingredients, apart from the confectioners' sugar, and beat until smooth.


    Reserving one-third of the dough for decoration, press the remainder into the prepared muffin molds and fill with 1 tablespoon of the almond filling, so that the mold is three-fourths full. Roll the reserved dough into thin coils and use to decorate the top of each tart. Brush each tart with a little beaten egg yolk and bake for 25-30 minutes, or until golden.


    Serve dusted with confectioners' sugar, if desired

 

 

 

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