Raspberry Almond Tartlets

These tartlets pop right out of there pans. 

Cool on a rack to keep the bottoms crisp!

Just before going in the oven, sprinkle sliced almonds on top.

There are so many wonderful recipes for berry desserts, I always 

love trying new ones!

Luckily, I had all the ingredients on hand, and I love making little desserts
to feed a crowd.  Some how, getting your own little pie makes you feel like you
have so much more!

As Always,

ENJOY!

Recipe Source:  The Modern Baker by Nick Malgieri

Makes 24 - 2 inch mini tartlets ( I used larger tartlet pans)

24 tartlet crusts, unbaked, made from Sweet Tart Dough or Nut Tart Dough,

     in tartlet pans set on a baking sheet.

ALMOND FILLING

4 ounces almond paste

1/4 cup sugar

1 large egg yolk

1 tsp. vanilla 

4 Tbsp. unsalted butter, softened

1 large egg

3 Tbsp. flour

RASPBERRIES

2 Tbsp. seedless raspberry preserves

24 - 48 fresh raspberries, depending on their size

1/2 cup sliced almonds

confectioners' sugar for finishing

Preheat oven to 350 degrees

Filling - almond paste, sugar, egg yolk in food processor, pulse until smooth. Add vanilla, butter, and

the egg, and pulse again.  Once the mixture is smooth, add the flour, pulse until mixture is smooth.

Put a dab of the preserves(1/4 tsp.) in the bottom of each tartlet crust. Add a raspberry or two depending on their size.

Evenly spread 1 scant tsp. of filling per tartlet.  Top the filling with the sliced almonds, covering the filling entirely.

Bake the tartlets 15-20 minutes or until golden. Remove them from the pan while they are still warm.

Let cool completely. Immediately before serving dust the tartlets with sugar.