Jewel-speckled tart crusts — you decidehow to fill them, whether with chocolate ganâche, tinyfresh berries, or a delicate mousse.
Recipe: Fluted FlorentineTarts
1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1 large egg yolk 1 tablespoon milk 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1/4 cup finely chopped candied fruit
Preheat oven to 350°F (175°C).Grease fluted individual tart molds. (The recipe yields about16 tart shells; you may need to bake them in several batches.)
In a large bowl, cream butter until soft;beat in sugar and brown sugar until light and fluffy. Add eggyolk, milk and almond extract; mix well. Stir in flour and candiedfruit.
Knead until dough forms a ball, then pinchoff 1-inch balls and press flat into molds. Place molds on bakingsheets; bake for about 10 minutes or until light brown. Coolbefore removing from molds. Fill with fresh whipped cream orfresh fruit.
Makes 16 tarts.
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