Almond Tarts for Avid Baker’s Challenge

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.

almond tartsAlmond flour is used in both the crust and the filling.

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.

Almond Tarts for Avid Baker’s Challenge

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Two mini tarts

Almond Tarts for Avid Baker’s Challenge

To make Almond Tarts:
For the Crust:
33 gms sugar
37 gms soft butter
A pinch salt
1/3 tsp vanilla essence
1/6 tsp almond extract
60 gms all purpose flour
25 gms almond flour
For the Filling:
20 gms soft butter
A pinch salt
66 gms sugar
5 gms all purpose flour
1/3 tsp vanilla extract
1/3 tsp almond extract
1 large egg
41 gms almond flour
For the glaze:
37 gms icing sugar
9 ml milk
To make the crust:
Preheat the oven to 175C/ 350F.
Beat together the sugar, butter, salt, and extracts.
Add the flours, stirring to make crumbs that cling together when squeezed.
Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan); prick them all over with a fork.
Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes.
Remove from the oven and cool while you make the filling.
To make the filling:
Beat together the butter, salt, sugar, flour, and extracts.
Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts.
Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. (Mine took 25 minutes).
Remove from the oven, and cool in the pans.
To make the glaze:
Stir together the sugar and milk until smooth.
Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.