Mini Almond Mazarin Tarts With Fresh Fruit. Buttery crust and almondy filling but the real topper is the glazed fresh fruit. Fancy yet simple. Plain yet colorful.
Mini Almond Mazarin Tart With Fresh Fruit
Preheat oven to 350°F.
- 2 sticks (one cup) butter
- 1 1/2 cups of powdered sugar
- 2 cups of flour
- 1 teaspoon of almond
- 1 recipe almond paste
Divide almond paste into 16 even portions. Place one portion of almond paste into each tart. Place tarts on a cookie sheet and bake for 10-15 minutes or until golden brown.
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 almonds.
To coat fruit with a glossy topping, place about 3/4 cup of apricot jam with a few tablespoons of water and heat until it has thinned. Allow it to cool a bit before using it.
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.
Mini Almond Mazarin Tarts are perfect for breakfast, a tea, or just because.
