Sweet Bakewell tarts with raspberry jam and a tasty almond filling. I like to top them with white icing but you can add some sliced almonds on top if you prefer. These go very well with coffee for an afternoon treat!
Ingredients
- 12 unbakeds tart shells , 3 inch
- 0.25 cups raspberry jam
Instructions
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1
Preheat the oven to 450 degrees F (230 degrees C).
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2
Arrange tart shells on a baking sheet.
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3
Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
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4
Spoon 1 teaspoon raspberry jam into the bottom of each tart shell and set aside.
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5
To make the filling: Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
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6
Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Let tarts cool while you make the icing.
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7
To make the icing: Stir confectioners' sugar and water together in a small bowl until smooth. Drizzle icing over cooled tarts.
Nutrition Facts
Per serving
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