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Ingredients

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

Nutrition Info

234.6 calories carbohydrate: 32.7 g cholesterol: 25.9 mg fat: 10.7 g fiber: 0.1 g protein: 2.3 g saturatedFat: 4.1 g servingSize: - sodium: 166.1 mg sugar: 15.5 g transFat: : - unsaturatedFat: : -

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.

12 tarts

Tasty little almond tart that goes very well with coffee!