Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Mini Almond Mazarin Tart With Fresh Fruit Recipe

Buttery crust and almondy filling but the real topper is the glazed fresh fruit. Fancy yet simple. Plain yet colorful.

Preheat oven to 350F.

CRUST INGREDIENTS:

  • 2 sticks (one cup) butter
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of almond
If butter is chilled, things will simply take longer to come together but will eventually become a lovely dough. Press dough into about 16 – 4 inch tart pans.  If making less tarts, just save extra dough in fridge for another day.

ALMOND FILLING INGREDIENTS:

  • 2 eggs, beaten
  • 7 oz. almond paste (make sure it’s fresh & soft)
  • 1/3 cup sugar
  • 1 teaspoon almond extract
Combine filling ingredients until well beaten.

Filling will be a little runny.

Place some almond filling into each tart. Place tarts on a cookie sheet and bake..

Prepare fruit by rinsing & cutting. You can use any fruit you like with these tarts. Most berries (especially raspberries & blueberries) and stone fruits (cherries, peaches, nectarines) go best with almond.

To coat fruit with a glossy topping, place about 3/4 cup of apricot jam with a few tablespoons of water and heat until thinned. Allow to cool a bit before using.

Remove from oven when tops are golden brown.

Pile fruit upon tart in a most glorious fashion and drizzle with apricot glaze. Adorn with fresh mint if desired.

Perfect for breakfast, a tea or dessert.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013