Diane's Almond Tarts

Diane's Almond Tarts

3
DI_ANE 1

"These are my all time favorite - they're delicious. Everyone requests them."

Ingredients 1 h {{adjustedServings}} servings 247 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
  2. In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
  3. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
  4. In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
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Reviews 3

  1. 3 Ratings

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cookiemom2Ddogz
10/23/2008

This recipe worked well for me. I baked the tarts at 350 degrees in the small tart pans. I did add 2 T. milk to the icing to make more of a glaze. These tarts remind a bit of fern cakes, but since they are chocolate, they are even better...more like little black forest torte cakes. The Mr. said they were "dangerous".

VLC1
11/19/2003

The crust was so dry it would not fit down into the tartlet pan - the recipe also does not specify the temperature in which to bake them. I had to make a different crust. I have not yet tried the tarts themselves, but I don't have very high hopes. Hope others will have better luck.

Suzanne Flumerfelt
5/27/2013

Fond memories of a childhood bakery favorite. I love these. You can make them with or without the cocoa, delicious either way.