ALMOND-AMARETTO TARTS

Almond-Amaretto Tarts image

Bite-sized sweets are bursting with almond flavor! Whipped cream and raspberries provide refreshing taste.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 48

Number Of Ingredients 13

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Ingredients

1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 cups blanched whole almonds
3 eggs
3/4 cup granulated sugar
3 tablespoons amaretto (or 2 teaspoons almond extract plus 2 tablespoons water)
2 tablespoons whipping cream
1/2 cup whipping cream
1 tablespoon powdered or granulated sugar
48 fresh raspberries (about 1 cup)

Steps:

In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
Place 1 teaspoon whipped cream and 1 raspberry on each tart.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Mini Tart, Sodium 35 mg, Sugar 6 g, TransFat 0 g