Raspberry Almond Tartlets: Almond Crust

Ingredients

1 Cup unsalted almonds, skinned
1/3 Cup sugar
1 1/2 Cup all-purpose flour
1/2 Cup butter, chilled, cut into tablespoon pieces
1 egg yolk
1 Teaspoon almond extract

Directions

Preheat oven to 350F (175C). Spray 32 (2-inch) tartlet shells with a non-stick cooking spray and place shells on baking sheets.

Roll out chilled dough on a heavily floured surface to 1/8-inch thickness.

Cut out dough using a 2-inch round cookie cutter. Place dough rounds into prepared shells and trim any excess edges.

Place a few dry kidney beans or pie beads in center of each dough round to keep from rising up during baking process.

Bake for 12-15 minutes or until light brown. Remove from oven and cool thoroughly before removing tarts from shells.

Prep Time

5 minutes