DUTCH ALMOND TARTLETS
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Yield 24 tartlets
Number Of Ingredients 15
Steps:
- For dough, begin by cutting flour into margarine until well blended. Add sour cream and mix well. Form into two balls, wrap in plastic wrap and refrigerate 8 hours or overnight. For filling, mix almond paste, eggs, sugar and flour together. Mix well and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Roll out 1 ball of dough on a pastry cloth until VERY thin. Using a glass top about 2 1/2 inches wide, cut out circles. Gently press into small tartlet pans. Add about 1 teaspoon of almond mixture to each tartlet shell. Prepare frosting by mixing together softened butter and sugar until creamy. Add vanilla and 1 tablespoon whipping cream. Add more if need to make thinner. Add food coloring and mix well. Bake 20-25 minutes until light brown. While warm, frost each tartlet with a light layer of pink frosting. Store in refrigerator.
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ak george williamz
[email protected]I can't wait to try this recipe. It looks so delicious!
Bassanio Makama
[email protected]These Dutch almond tartlets are a must-try for any almond lover. They're the perfect balance of sweet and nutty.
Arafat Lasisi
[email protected]I'm not much of a baker, but these tartlets were surprisingly easy to make. They turned out beautifully and tasted even better.
Waleed zahid
[email protected]These almond tartlets are a delicious and elegant dessert. They're perfect for any special occasion.
khan lohtn
[email protected]I love these tartlets! They're so easy to make and always a crowd-pleaser.
Muhammad Shafeeq
[email protected]These are the best almond tartlets I've ever had. The filling is so creamy and flavorful, and the crust is perfectly flaky.
Mckayla Hernandez
[email protected]I've made these tartlets several times now and they always turn out perfectly. They're so easy to make, yet they look and taste like they came from a bakery.
One Love
[email protected]These Dutch almond tartlets were a hit at my last dinner party! The combination of sweet almond filling and flaky pastry crust was divine.