Ingredients: |
Ingredients: MARZIPAN TART SHELL BASIC DOUGH
Make 2 batches of this for 1 batch of filling
1 cup flour (not sifted) pinch of salt
¼ cup granulated sugar
¼ lb. butter
1 egg yolk
½ tsp. almond extract
(Mother adds 2 T. almond paste)
MARZIPAN TART FILLING
⅓ c. butter, softened
¼ c. sugar
2 whole eggs
¼ lb. almond paste
Stir or beat butter using rotary beater or electric mixer until very creamy. Add sugar gradually beating well. Add slightly beaten eggs in four parts, beating well after each addition. Crumble almond paste into egg mixture, mixing and beating well.
Put one teaspoon of this mixture into each baked shell. Bake in 400°F preheated oven for about 10 to 12 minute until golden brown in color.
This recipe makes 30 tarts.
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Directions: |
Directions:Marzipan tart shell dough
Let butter stand at room temperature until medium soft. Sift flour, and salt into medium size mixing bowl. Mix butter, sugar and almond paste together. (The almond paste stays somewhat lumpy therefore it is better to add butter, sugar and almond paste and work smooth then add the rest of ingredients.) Add egg yolk and almond extract. Add flour mixture, and mix well. Then turn dough onto a lightly floured baking board and gently work a few seconds until dough is formed.
Wipe the inside of each dry tart form with a silicone cloth. Pinch off pieces of dough to size of a big hazelnut and place in tart form and with your thumb, even out and press dough on bottom and sides of form. Be careful not to let dough extend above edge of form, as edges might break when shell is removed from form. An easy way is to eliminate that is to press finished form against palm of hand.
Preheat oven to 450°F. Cook on bottom shelf of oven for 5 minutes. Then put just 1 teaspoon filling and bake at 400°F for 10 minutes longer. Let stand 5 minutes after taking from oven. Then invert, gently tap and they will come out.
HPS: The dough ‘works’ best when it is at room temperature. I flour my thumb to press the dough into the tart form. Then shape with a floured finger. Make the dough as thin as possible – it expands a lot. We cannot find a silicon cloth so we use spray. In our oven, 5 min is too short and 6 min is too long. 5.5 min is about right. But, Mom says that she cooks shell and filling together.
Marzipan Tart Filling
Stir or beat butter using rotary beater or electric mixer until very creamy. Add sugar gradually beating well. Add slightly beaten eggs in four parts, beating well after each addition. Crumble almond paste into egg mixture, mixing and beating well.
Put one teaspoon of this mixture into each baked shell. Bake in 400°F preheated oven for about 10 to 12 minute until golden brown in color.
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