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Fluted Florentine Tarts recipe

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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  • Comments

    1 Comment


    Flatten, roll on floured board and place in 10-inch fluted tart pan.

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