Almond Tarts

I absolutely love these! This is an old French recipe that my grandmother taught me when I was a kid. All you need is…

10 oz Slivered Almonds

8 oz Sugar

4 Egg Whites

About 1 Teaspoon of Almond Extract or Essence

Strawberry Jam

Sweet Shortcrust Pastry

First, in a food processor, finely grind 8 ounces of the slivered almonds.

Then, in a large bowl, whisk the egg whites until they form stiff peaks.

After that, fold the almonds, sugar and almond extract into the egg whites. While doing this, be careful not to deflate the egg whites.

Set this mixture aside for a little while while you roll out the sweet shortcrust pastry. It is best to do this on a solid, floured surface. You will want to put flour on your hands and rolling pin too, in order to keep the pastry from sticking. Take a softball size amount of dough and roll it until it is about 1/4 of an inch thick.

Then, using a 2-3 inch in diameter pastry stamp,stamp out your pastry rounds.

Continue this until you have used all the pastry. Remember to re-flour in between rolling out dough.

Place each pastry circle into a tart pan.

Then, place about a teaspoon of strawberry jam in the bottom of each tart.

After that, spoon about two tablespoons of the almond mixture into each tart. Make sure you cover up all of the strawberry jam with the almond mixture.

Use the remaining almond slivers to decorate the top of the tarts.

Bake at around 350 degrees Fahrenheit for 20-25 minutes. This recipe should make around 4 dozen tarts. When they are done, they will look like this. Enjoy!