For a richer flavor, try using browned butter in the crust and/or the filling. If you don't have rice flour, you can substitute it with all-purpose flour, but the texture will be slightly different. Feel free to experiment with different types of jam – apricot or strawberry would also be delicious. Store the baked and glazed tarts in an airtight container at room temperature for up to 3 days.
Diane's Almond Tarts
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING24 People
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VIEWS11
Delicate and delightful, these almond tarts boast a buttery, melt-in-your-mouth crust, a rich almond filling, and a sweet, cherry-topped finish. Perfect for afternoon tea or a special dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol49 mg
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Fiber1 g
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Protein2 g
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Saturated Fat8 g
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Sodium95 mg
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Sugar16 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step**Prepare the Crust (20 minutes + 1 hour chilling):** In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1/2 cup of confectioners' sugar until light and fluffy. Gradually beat in 2 cups of all-purpose flour and 1/4 cup of cornstarch until just combined. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
02
Step**Shape and Fill the Tarts (30 minutes):** Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to 1/4 inch thickness. Use a cookie cutter or a glass to cut out circles of the desired size. Gently press the dough circles into tart shells. Spoon 1 teaspoon of raspberry jam into the bottom of each tart shell.
03
Step**Prepare the Almond Filling (10 minutes):** In a separate large bowl, cream together 1/2 cup (1 stick) of softened butter and 1/2 cup of granulated sugar until light and fluffy. Beat in 1/2 cup of rice flour and 1/4 cup of cocoa powder until well combined. Beat in the eggs and 2 teaspoons of almond extract.
04
Step**Assemble and Bake (10-15 minutes):** Fill each tart shell about 2/3 full with the almond filling. Bake in the preheated oven for 10 to 15 minutes, or until the crust is golden brown and the filling is set.
05
Step**Cool and Glaze (15 minutes):** Remove the tarts from the oven and let them cool completely on a wire rack.
06
Step**Make the Glaze (5 minutes):** In a small bowl, stir together 1 cup of confectioners' sugar, 2 tablespoons of melted butter, and 1/2 teaspoon of almond extract until smooth.
07
Step**Glaze and Garnish (10 minutes):** Spread the glaze evenly over the cooled tarts. Garnish each tart with a maraschino cherry.
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Please Rate
Odie Von
Jun 29, 2025The glaze is the perfect finishing touch. I used almond extract in the cherry too for extra flavor.
Justice Balistreri
Jun 24, 2025These tarts are absolutely divine! The almond filling is so flavorful, and the crust is perfectly crumbly. I'll definitely be making these again.
Modesto Weimann
Jun 21, 2025I followed the recipe exactly, and they turned out beautifully. My family loved them! The raspberry jam adds a lovely touch of sweetness.