Almond Walnut Raisin Tartlets
Ingredients
- Crust Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (1/2 cup) cold butter
- 1 egg yolk, beaten with 3 tablespoons ice water
- Filling Ingredients:
- 1/2 cup each walnuts and raisins, firmly packed
- 1/2-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/4 cup melted butter
- 2 beaten eggs
- 1/2 cup brown sugar, firmly packed
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
The Odense Almond Paste does double duty in this recipe, flavoring both the sweet pastry crust and the filling.
Time
40 minutes to assemble
15-18 minutes to bake
Total time: 55-58 minutes
15-18 minutes to bake
Total time: 55-58 minutes
Yield
24 servings
Directions
- In a medium bowl, using a pastry blender or food processor (fitted with a metal blade) cut in or process flour, Almond Paste (grated using large hole side of a box grater) and cold butter until the texture of fine sand. Add yolk mixture a bit at a time and mix (or process) until dough forms a ball. Wrap dough in plastic wrap and chill dough 30 minutes.
- Process or chop walnuts, raisins and remaining half of Almond Paste (grated using large hole side of a box grater) until small pieces. Mix butter, eggs, brown sugar, maple syrup, and vanilla extract in a medium bowl until combined. Add walnut mixture and mix well.
- Adjust oven rack to lowest position and preheat oven to 400°F. Grease and flour, or spray 2 mini tart pans. Roll out pastry and with a 2 1/2 inch round cookie cutter, cut circles. Gather scraps and reroll until you have 24 circles. Fill tart pans with pastry, gently pressing into molds.
- Fill each shell with 2 teaspoons filling and bake until lightly browned, about 15-18 minutes. Cool pans on wire racks 10 minutes then carefully remove tartlets onto racks and cool completely.