The thirteenth recipe I made from the Sweet Tarts & Pies section (the 71st recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Raspberry Almond Tartlets, on page 188. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
Raspberries in desserts...another favorite, that said, I used blackberries instead as Mark is not fond of raspberries.
The ingredient list for the crust: all-purpose flour, unsalted butter, sugar, baking powder, salt, and eggs. I used a half of the dough recipe for 12 little tarts about 2-1/4" size.
The ingredient list for the filling: almond paste, sugar, egg, vanilla, butter, flour, raspberry preserves, raspberries (I used blackberries), almonds, and confectioner's sugar.
The little tarts are filled and baked for 20 minutes, cooled, and then dusted with powdered sugar before serving (okay, I didn't see the need for the extra sugar so I didn't do that part but you can look at Phyl and Renee's posts linked below as they both used it).
These are so delicious, they just melt in your mouth. Definitely a repeat.
Here are posts from others who made them: Phyl and Renee.
If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.
