We featured a summer fruit version of these cookie tarts a couple of months ago and I wondered about making a fall version too that might be good for the holidays. With Thanksgiving on the horizon here in Canada I thought maybe individual spiced nut tarts would be a good idea for dessert and these turned out spectacularly. Choose your own level of spices or switch them up to suit your own taste; a pinch of cloves or a little powdered ginger would also be good choices and a little chopped orange zest could add another flavor dimension. These are terrific served cold but try them warm with a scoop of ice cream for a really heavenly dessert.
Makes about a dozen large tarts.
Cookie Dough Crust
Sift together:2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream together until light and fluffy:
1 cup butter
2/3 cup sugar
Add and beat well:2 large egg yolks
1 tablespoon milk
2 teaspoon pure vanilla extract
Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into 3 or 4 inch tart pans about a 1/4 inch thick on the bottom and sides. Greased muffin pans will also work but you will have to decrease the baking time.
Filling:
2 cups finely chopped almonds
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp freshly grated nutmeg
2 tsp vanilla extract
2 beaten eggs
Notes
Source recipes -Here-
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