Raspberry Almond Tartlets
Recipe Date:
July 16, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Delicate cheesecake and fruit. Superb with Johnson Estate Liebestropfchen, Chambourcin Ice Wine, or Sparkling Rosé Ice Wine.
Ingredients
- 2/3 cup sugar
- 1 cup softened butter
- 1/2 tsp almond extract
- 1 cup unbleached flour
- 1 cup whole wheat flour (pastry or regular)
- 1/4 cup ground flax seeds or almonds (optional)
- 1 cup raspberry jam
- fresh raspberries
Directions
Beat sugar, butter, and extract until creamy.
Add flour, flax, and/or almonds. Dough will be soft, but if possible with floured hands, form into two logs and wrap in wax paper. Chill dough 30-60 minutes.
Slice into cookies, approx. 1⁄2 inch thick, and make indentation and fill with jam of your choice. Bake 12-18 minutes at 350ºF until cookies are only slightly brown. Remove and cool.
Top each “tart” with a fresh raspberry. If you like, glaze it with a bit of thinned apricot jam to make berries glisten.
