Icelandic Almond Tarts
- Yield: 16-18 tarts
These tarts are formed in small tart tins available at most kitchen shops. If you don’t have any, a mini muffin tin works nicely.
- Tart Crust:
- 1 1/4cups all-purpose flour
- 1/4cup confectioners sugar
- 1/2cup cold, unsalted butter, diced
- 1 egg yolk
- 1teaspoon orange juice
- 1tablespoon water
- 1/2cup finely ground almond flour
- 1/4cup softened butter
- 1/2cup sugar
- 2 eggs
- 1/4teaspoon salt
- 1cup powdered sugar
- 2tablespoons water
- 1/2teaspoon almond extract
- Fresh berries, optional
- Preheat oven to 375F. In the bowl of a food processor combine the flour and the confectioners sugar. Add the butter and pulse until the flour is pea sized and the mixture looks crumbly. In a separate, smaller bowl whisk the egg yolk, orange juice and water together. Add to the work bowl and process until a soft dough forms.
- Pinch off a small amount of dough, roughly 2 tablespoons worth and press with your thumbs into individual tart molds. Be sure to make the dough slightly thicker along the edges. Place on a rimmed baking sheet and set aside.
- In medium sized bowl, cream the butter with the almond flour and the sugar. Add the eggs and salt and whisk until smooth. Spoon the mixture into each mold, ¾ of the way full. Bake for 15-20 minutes until the tarts are golden. Allow to cool completely.
- Prepare the icing in a small bowl and mix until completely smooth. Lightly ice each tart and garnish with berries if desired.
Recipe adapted from Beatrice Ojakangas. For more from Maria, visit her at Pink Patisserie.