Peach Bakewell Tarts

INGREDIENTS:

Shells:

1 1/2 cups all-purpose flour

1/2 cup sugar

1/4 tsp kosher salt

1/2 cup unsalted butter, cold and cubed

1 large egg, lightly beaten

1/4 tsp almond extract

Filling:

1/4 tsp kosher salt

1/2 cup almond meal

1/2 cup all-purpose flour

1/2 cup unsalted butter, softened

1/2 cup sugar

2 large eggs

1 1/2 tsp lemon juice

1/2 tsp almond extract

1/3 cup Dickey Farms Peach Preserves

Glaze:

1 cup confectioners' sugar

5 tbsp heavy cream

1/4 tsp almond extract

INSTRUCTIONS:

Make the Shells:

Preheat the oven to 400°F. Coat a 12-cavity muffin tin with cooking spray and set aside.

In a food processor, pulse to combine the flour, sugar, and salt. Add the butter and pulse until the butter is pea-sized.

Whisk together the egg and almond extract and add it while pulsing.

Process until the mixture comes together to form a dough.

Turn the dough out onto a lightly floured surface and cut it into 12 equal small balls. Roll them into about 4-4 1/2 inch circles and press them into the muffin cups, trimming the edges. Freeze for 10 minutes, fill with paper muffin liners and pie weights/beans, and bake for 15 minutes. Let cool.

Make the Filling:

In a small bowl, whisk together the salt, almond meal, and flour. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, and then mix in the lemon juice and almond extract. With the mixer on low, add the flour mixture and beat to combine.

Assembling the Tarts:

Spoon a heaping tsp of peach preserves into the bottom of the tart shells. Spoon in the filling and then bake until lightly browned, begin checking for doneness at 25 minutes.

Cool in the pan on a rack for 10 minutes, remove to the rack and cool completely.

Make the Glaze:

In a medium bowl, whisk together the confectioners' sugar, cream, and almond extract. Spread it over the tops of the tarts and serve.

Enjoy!

*Recipe and image from My Name is Yeh