I discover these dainty tarts while developing a menu for our Swedish buffet. There is a trend toward dessert buffets filled with tasty, worth-the-calories morsels that can be casually popped into the mouth while maintaining that "I haven't eaten a sweet in 10 years and don't miss it all" look of indifference. We discreetly place cocktail napkins here and there for the quick wrap and tuck into a pocket or purse. The old "taking it for my husband" line accompanied with a knowing wink; yep ~ that'll taste great while cruising down I-5 at 60 MPH.
I frequently make mini tarts using my basic pie dough. These particular tarts are made with a shortbread crust that is very easy to form in mini-muffin pans. The filling of slivered almonds in a soft caramel is made in a sauce pan and then spooned into the shells before baking. I imagine other fillings like canned cherry pie or adding cooked apples and cinnamon. The possibilities seem endless, life sadly finite!
I call this recipe out as one that should only be made with real dairy. I suppose the pareve substitutes could be used but you won't get that utterly buttery melt in your mouth. Yep, the perfect end to a wonderful event; driving with one hand while holding a fine shortbread tart in the other. Catch me if you can!
|Number of servings:||12|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 6 tablespoons of butter, at room temperature
- 1/4 cup white sugar
- 1 cup flour
- 1/3 cup slivered almonds
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1 1/2 tablespoons milk or cream
- 2 teaspoons flour
Preheat the oven to 350'.
To make the crust, mix with a spoon the soft butter and white sugar. Add the 1 cup of flour and mix well, using your hands if necessary, to really combine the ingredients well. Unlike pie dough that doesn't benefit from handling, this should be well blended.
I have a mini muffin pan I like to use that has sides that are about 1/2" high. If you don't have one of these, you can use the regular muffin tin but only press the dough about 1/2" up the sides.
I like to use my #50 scoop and divide the dough between the cups. Using fingers, press the dough to conform to the cup of the pan.
To make the filling, combine all the ingredients in a small sauce pan. Bring to a boil over medium low heat as you stir constantly. This will take about 10 minutes or so.
Spoon the filling into the tart shells.
Bake in the preheated oven for 10 - 12 minutes or until the crust is light golden brown. Let sit until cooled before removing from the muffin tin. Cool completely on a wire rack.
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