Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 375 degrees F. | 2. For Pastry Crust. | 3. Whisk together the flour and salt. | 4. Cut butter into pats and add to flour mixture. | 5. Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps. | 6. Add the ice water and knead the dough slightly to bring it together and form a ball. | 7. Chill dough for 30 minutes. | 8. _____________________________________________. | 9. For Filling. | 10. Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined. | 11. _____________________________________________. | 12. To Make Tarts. | 13. Pull off enough dough to make a 1/2 to 3/4-inch ball. | 14. Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups). | 15. Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead. | 16. Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place. | 17. Repeat for remaining muffin cups. | 18. Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft. | 19. Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking). | 20. Bake 15-20 minutes, or until crust is lightly browned. | 21. Let cool in pan before removing tarts. | 22. If desired, spinkle tops with powdered sugar after cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
ice water	2	tablespoons		0.0	0.0	0.0	0.0
almond paste	1	can		1558.7106	162.7117	30.6297	94.4075
egg	1			71.5	0.36	6.28	4.755
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.