Method

In a large bowl, cream the butter and sugar until well blended and light.  Blend in the almonds, almond extract, and egg.  Stir in the flour.  Turn dough out onto a lightly floured surface and knead briefly until the dough forms a smooth ball.  Add a bit more flour if needed to make a stiff dough.  Gather into a ball, wrap, and chill for 30 minutes.

Preheat the oven to 375°F.  Lightly butter or coat with nonstick spray 4 dozen fluted sandbakkel tins or tart tins.  Pinch off parts of the dough and, using your thumb, press into the tart pans to make a think, even layer.  Place filled tins on a baking sheet for easier handling.  Bake for 12-15 minutes or until golden.  Remove tarts from oven and let cool in tins.

To remove the tins, gently tap the tin until the tart comes out.  Serve unfilled (upside down on a serving plate to reveal the impression from the pan), or invert the tart shells so that the cavity is upright.  Just before serving, spoon berry preserves, jam, or jelly into the cavity and top with a small dollop of whipped cream.

Makes: 48

Reprinted with permission ©Beatrice Ojakangas, Petite Sweets, by Beatrice Ojakangas, Sellers Publishing click for book review

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