Ingredients
12
12 servings
- •12 (3 inch) unbaked tart shells
- •¼ cup raspberry jam
- •¼ cup butter, softened
- •¼ cup white sugar
- •¼ cup all-purpose flour
- •1 large egg
- •1 teaspoon baking powder
- •1 teaspoon almond extract
- •5 tablespoons confectioners' sugar
- •1 tablespoon boiling water
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
- Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
- Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
- Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
- Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.
Nutritional Facts
Per 12 servings
- Calories: 235
- Carbohydrate: 33g
- Fat: 11g
- Fiber: 0g
- Protein: 2g
- Sugar: 16g
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