Serves:
24 people
Cooking Time:
1 hour
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold butter
- 1 egg yolk, beaten with 3 tablespoons ice water
- 1/2 cup each firmly packed walnuts and raisins
- 1/2 (7-ounce) box Odense Almond Paste, grated
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1/2 cup firmly packed brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
The Odense Almond Paste does double duty in this recipe, flavoring both the sweet pastry crust and the filling.
- In a medium bowl, using a pastry blender or food processor (fitted with a metal blade), combine flour, grated Odense Almond Paste, and cold butter until the texture of fine sand. Add yolk mixture a little bit at a time, and mix (or process) until dough forms a ball. Wrap dough in plastic wrap and chill for 30 minutes.
- Process or chop walnuts, raisins, and remaining grated Odense Almond Paste until small pieces form. In a medium bowl, mix butter, eggs, brown sugar, maple syrup, and vanilla extract until combined. Add walnut mixture and mix well.
- Move oven rack to lowest position and preheat oven to 400 degrees Fahrenheit. Grease and flour or spray 2 mini tart pans. Roll out dough and, with a 2 1/2-inch round cookie cutter, cut out circles. Gather scraps and re-roll until you have 24 circles. Fill tart pans with dough circles, gently pressing into shell molds.
- Fill each shell with 2 teaspoons filling. Bake until lightly browned, about 15 to 18 minutes. Cool pans on wire racks for 10 minutes then carefully remove tartlets onto racks and cool completely.
