Ingredients
- 1 ½ cups sweet butter, plus butter for greasing pans
- ¾ cup plus 2 tablespoons sugar
- 2 eggs
- 2 ⅓ cups coarsely pulverized toasted almonds
- 2 ⅔ cups unbleached white flour
- ¼ teaspoon baking powder
- Nutritional Information
Nutritional analysis per serving (10 servings)
572 calories; 39 grams fat; 18 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 9 grams protein; 110 milligrams cholesterol; 28 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 26 tart shells
Preparation
- Preheat oven to 350 degrees.
- Put butter into bowl of electric mixer and start beating on medium speed. Cream butter until smooth.
- Add sugar gradually while beating. When well blended, add eggs one at a time, beating well after each addition.
- Add almonds to mixture and beat thoroughly to blend.
- Sift together flour and baking powder and add, beating constantly.
- Scrape dough onto flat sheet of wax paper and shape it into a one-inch-thick rectangle measuring 10 by 6 inches.
- Cover dough in plastic wrap and chill 2 hours or longer.
- Lightly flour work surface and put dough on it. Roll dough out into square measuring 19 by 19 inches. With cutter about 4 inches in diameter cut out circles; there should be about 20. Gather scraps and roll dough out again. Cut into 6 to 8 more.
- Lightly butter 26 or more 3-inch tart pans and line with circles of dough. Prick bottom of each shell with fork tines.
- Arrange lined tins on baking sheet. Place in oven and bake about 15 minutes until crisp and lightly browned.
- The recipe can be halved.
Dining and Cooking