Fluted Florentine Tarts
Jewel-speckled tart crusts—you decide how to fill them, whether with chocolate ganâche, tiny fresh berries, or a delicate mousse.
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg yolk
1 tablespoon milk
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup finely chopped candied fruit
- Preheat oven to 350°F (175°C). Grease fluted individual tart molds. (The recipe yields about 16 tart shells; you may need to bake them in several batches.)
- In a large bowl, cream butter until soft; beat in sugar and brown sugar until light and fluffy. Add egg yolk, milk and almond extract; mix well. Stir in flour and candied fruit.
- Knead until dough forms a ball, then pinch off 1-inch balls and press flat into molds. Place molds on baking sheets; bake for about 10 minutes or until light brown. Cool before removing from molds. Fill with fresh whipped cream or fresh fruit.
Makes 16 tarts.