8 tbsp butter
8 tbsp sugar
2 tbsp almond flour
1 tsp almond flavouring
Strawberry or raspberry jam
2 cups all purpose flour
3/4 tsp salt
1 cup shortening, cut into 1 inch pieces
- Line tart tins with plain pastry. Place small quantity of jam or jelly in the bottom of each. Top with filling. Fill to level, sealing each over jam or jelly in order that they will not boil over. Bake at 375 F for 12 to 15 minutes.
- FILLING: Mix with electric beater in order given
- PASTRY: Mix flour and salt. Blend in shortening with a pastry blender until consistency of crumbs. Gradually add 4 tbsp ice water; mix thoroughly. Divide in 2 halves. Roll each separately on floured board with rolling pin. Cut with round cookie cutter and work into tart tins.