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
Recipe by Odense Test Kitchen
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
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
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.
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