GOLDEN VALLEY, Minn. - When it comes to delicious Nordic treats, there's a good chance baker Pat Sinclair has a recipe that will satisfy your sweet tooth.
Pat's acclaimed book Scandinavian Classic Desserts is chock full of favorites from Helsinki to Oslo. She joined us on KARE News@4 today to serve up one of them.
Decorate the tops of these tender tarts bursting with almond flavor by creating patterns with toasted almond slices. You will need 3-inch tart pans for individual tarts
Loosen edges gently with a wooden skewer before removing the tarts.
Makes 8 (3-inch) tarts
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon cold water
1 (7 ounce) package almond paste
1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon pure almond extract
1 1/2 cups confectioners' sugar
2 to 3 tablespoons 2 % milk
Sliced almonds, toasted
Heat the oven to 350°F. and place the rack in the center.
Combine the flour, sugar and salt for the crust in a food processor bowl. Add the cold butter and pulse until dough resembles coarse crumbs. Mix with egg yolk and water. With the processor running, add the liquid. Process until dough starts to clump together, about 15 seconds.
Place the dough on a lightly floured surface and gather into a ball. Divide into 8 pieces. Press each piece into a 3-inch tart pan, pressing up sides. Place pans on baking sheet.
Combine the almond paste, sugar and 2 tablespoons flour in the food processor bowl. (You don't need to clean the bowl after making the crust.) Process until almost smooth about 10 seconds. Add eggs and almond extract and process until mixed. Spoon into pastry crusts. Spread evenly.
Bake 20 to 25 minutes or until golden brown. Remove from baking sheet and cool tarts on wire cooling racks.
Beat confectioners' sugar and 2 tablespoons milk in a small bowl until smooth. Remove tarts from pans by loosening sides and inverting. Spread tops with frosting. Garnish with toasted almonds.
Scandinavian Classic Desserts by Pat Sinclair (Pelican Publishing 2013)
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