Cherry Almond Shortbread Cookie Tarts

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My mother discovered this recipe a couple years ago in the Winnipeg Free Press submitted by a woman who has been making them for decades. They're a perfect two bite treat with a blend of flavours that makes them seem much fancier than your average cookie but they're still relatively simple.

Do yourself a favour and buy the ingredients for a double batch because the first one will disappear nearly instantly.

Ingredients[edit]

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Dough[edit]

  • 1 cup Butter (softened to room temperature)
  • 1/2 cup sugar
  • 1 egg (beaten)
  • 2 cups sifted flour)

Filling[edit]

  • 1 cup sugar
  • 1 1/4 cups almond flour, almond meal, ground almonds (whatever your local store calls it)
  • 2 egg whites
  • 2 tbsp maraschino cherry syrup
  • 2 tsp lemon juice
  • a bunch of quartered maraschino cherries
  • Mini muffin tin(s)

Method[edit]

This is divided into two stages for ease. Note the shortbread shells actually work well for other fillings too if you're so inclined.

Shortbread Crust[edit]

  • Cream the butter and 1/2 cup of sugar until it's nice and fluffy.
  • Beat in your egg.
  • Then gradually mix in the flour until it becomes dough like.
  • Wrap the dough in wax paper and chill for at least an hour.

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Filling[edit]

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  • Mix everything but the cherries until thoroughly blended. It should be wet but granulated looking and easily spoonable.

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Assembly[edit]

  • If you haven't, preheat to 350F
  • Pinch approximately 3/4 inch balls of dough and press them into your mini muffin tin trying to create and even bottom and sides.

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  • fill each tart with ~1tsp of the filling

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  • top with a cherry bit

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  • bake for 20-30 mins until the pastry is golden-brown and the filling is puffed up and firm

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The Final Product[edit]

Crisp but buttery shell gives way to delightfully moist and fluffy almond center with sweetness of cherry adding an extra something. Too easy to eat 3 of these in a row.

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