Almond Walnut Raisin Tartlets
The Odense Almond Paste does double duty in this recipe, flavoring both the sweet pastry crust and the filling.
- In a medium bowl, using a pastry blender or food processor (fitted with a metal blade), combine flour, grated Odense Almond Paste and cold butter until the texture of fine sand. Add yolk mixture a little bit at a time, and mix (or process) until dough forms a ball. Wrap dough in plastic wrap and chill for 30 minutes.
- Process or chop walnuts, raisins and remaining grated Odense Almond Paste until small pieces form. In a medium bowl, mix butter, eggs, brown sugar, maple syrup and vanilla extract until combined. Add walnut mixture and mix well.
- Move oven rack to lowest position and preheat oven to 400 degrees Fahrenheit. Grease and flour or spray 2 mini tart pans. Roll out dough and, with a 2 1/2-inch round cookie cutter, cut out circles. Gather scraps and re-roll until you have 24 circles. Fill tart pans with dough circles, gently pressing into shell molds.
- Fill each shell with 2 teaspoons filling. Bake until lightly browned, about 15 to 18 minutes. Cool pans on wire racks 10 minutes then carefully remove tartlets onto racks and cool completely.
*FOR STORAGE: Refrigerate in an air-tight container, between layers of wax paper, for 5 days or freeze for 1 month. Thaw on counter; do not microwave. Re-crisp crust (if desired) in a 300-degree Fahrenheit oven for 8 to 10 minutes.*
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