happy monday! i hope everyone had a happy easter & relaxing long weekend. my family came up to the city this weekend to spend easter in toronto with my sister & i (buddy holly too). we walked along queen west & went to the distillery district for a delicious mexican brunch at el catrin followed by some antique (window) shopping. we even ate a whole easter lamb pound cake! it was the first time i ever had one, it was so good. my mom made my favourite cherry cookies & i made these fancy little almond tartlets in the most gorgeous copper pans. i love the flavour of amaretto & almond. i was able to get an almond flavour throughout the tart by using bob's red mill's almond meal flour in both the crust & filling. the crust is buttery like a shortbread cookie & the filling is soft like cake. i made them to be not overly sweet, just a touch of powdered sugar to sweeten the deal.
ingredients
for the crust
- 1/2 cup unsalted butter, cold & cubed
- 1/3 cup white sugar
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon amaretto
- 1/2 cup bob's red mill almond meal/flour
- 1 1/2 cups bob's red mill all purpose flour
- 1-2 tablespoons ice water
for the filling
- 1/3 cup white sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon amaretto
- 1 cup bob's red mill almond meal/flour
- 1/4 cup bob's red mill all purpose flour
- 1/4 teaspoon salt
- 1/4 cup slivered almonds, for topping
- 1/4 cup powdered sugar, for dusting
directions
for the crust: preheat oven to 350 degrees. in a mixing bowl add the butter, sugar, salt, vanilla, amaretto, almond flour & flour. using your hands or a pastry cutter, cut into the butter until a pea sized crumb consistency is formed. add the water, one tablespoon at a time until the dough begins to come together. take a handful of the dough & press it into the tartlet pans. place tartlets in the freezer for 30 minutes to firm up. bake for 10 minutes before adding the filling.
for the filling: in a mixing bowl cream butter & sugar. add the eggs one at a time, followed by the vanilla extract & amaretto. add the almond flour, flour & salt, beat until a smooth batter is formed. pour into pre-baked tartlet pans, sprinkle with slivered almonds & bake for an additional 15 minutes. dust with powdered sugar before serving.
this post was created in partnership with bob's red mill. you can find the almond meal/flour i used here.
like what you see? get it here. copper tartlet pans | mixing bowl | plates | kettle | flatware | linen