Full Recipe
Author
Charlotte Rutledge | 2013-01-22
Description
These petite almond tarts are as adorable as they are rich — personal-sized, golden, and irresistibly buttery. Each one starts with a tender short crust enriched with almond flour, giving it a subtle nuttiness and melt-in-your-mouth crumb. The centers are a soft, slightly puffed, frangipane-like filling, with just enough chew to contrast the crisp shell. These mini tarts are lovely on their own and gorgeous finished with a pile of seasonal fruit: berries and peaches are two of our favorite options. You'll need six 4" mini tart pans to make these individual beauties, though you can also bake the recipe as one larger tart (see “tips,” below).
