Raspberry-Marzipan Tarts

Raspberry-Marzipan Tarts
Photo by Ann Stratton

Ingredients

  • 1/8 teaspoon salt
  • 4 fluted 3-inch tart pans
  • 2 tablespoons 2 percent milk
  • 1 large egg
  • ¼ cup almond flour (or almond meal)
  • 1 tablespoon apricot preserves
  • 1 large egg yolk
  • + 7 more ingredients
    • 4 tablespoons butter
    • 4 tablespoons rice or dried beans
    • 2 teaspoons sugar
    • 2 tablespoons sugar
    • ¾ cup all-purpose flour
    • 2 ounces fresh raspberries
    • 1 tablespoon butter

Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a stick...

View full recipe at Epicurious

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