These Almond Tarts, from the King Arthur Flour website, may not be show-stoppers (after all how visually appealing can beige on beige be?), but they are very easy to make once you have gathered the ingredients. The chief among them, yes full prize for guessing, is almond flour.
Only one problem, I do not know where to get almond flour here. So made it at home by grinding the almonds with a portion of the flour in my mixer. You could also do it in a coffee grinder.
Normally when you grind nuts, they tend to release oil and become buttery. To prevent this from happening you add a part of the flour or sugar, from the recipe, while grinding.
I did not remove the skins. I like the slight colour that you get when you leave them on. (Not to mention the time I save).
If you don’t, then blanch them in some hot water. Remove the skins and then let them dry completely before grinding.
Once this was done, the rest did not take too long. (To be honest neither did making the almond flour).
The crust is made by creaming together the butter and sugar along with the extracts. Then the flours are mixed in. This is then pressed into the pan, left for some time in the freezer and then pre-baked. So if you find making short crust pastry daunting, this one is perfect for you.
The filling was also just a question of mixing the sugar, butter and extracts and then blending in the egg before adding the flour. It was quite runny, which I presume is the way it was supposed to be.
The filling did not come up to the brim but about 2/3rd way up the pan.
I did not have almond extract, so I used only vanilla extract. I’m sure the almond extract would have added depth to the taste.
I stuck to the original recipe but made 1/3rd of the recipe to get two small tarts. I certainly did not want one large 9″ tart or 6 mini ones. Two were more than enough. One to share with my sister and the other to carry for my son when I go to meet him in Delhi. Perfect!
I also skipped the glaze altogether. Who needs more sugar?
Some of the other Avid Bakers have come up with great topping ideas. Please go ahead and visit the Avid Baker’s Challenge blog roll for inspiration.