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Babsie's Tarts

Courses: Dessert
Serves: 24 people

Recipe Ingredients

1 cup 198g / 7ozUnsalted butter - softened
3/4 cup 148g / 5.2ozSugar
2   Egg yolks
1 teaspoon 5mlVanilla
2 teaspoons 10mlFinely grated lemon zest - * see note
1 1/2 cups 93g / 3.3ozFlour
1 teaspoon 5mlGround cinnamon
1/4 teaspoon 1.3mlGround cloves
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlBaking powder
1 1/4 cups 116g / 4.1ozSlivered almonds - blanced and ground*
1 cup 237mlSeedless red raspberry jam

Recipe Instructions

Beat butter until creamy. Add sugar and beat until thoroughly incorporated. Beat egg yolk slightly with vanilla and lemon zest. Add to creamed mixture, stirring thoroughly.

Sift dry ingredients together, then stir into creamed mixture. Stir in almonds. Preheat oven to 350F. Spray 2 nonstick cupcake pans. Using a 2 tablespoon scoop, place one scoop of batter into each cupcake pan. Pat the batter gently to cover bottom of each cup. Do not indent the dough or the jam will leak through. Place 2 teaspoons of jam in the centre of each cupcake.

Bake for about 15 minutes. until the batter around the jam has risen and turned golden. After the pans have been removed from the oven, use a sharp knife to loosen the edges of each tart. Allow tarts to cool in the pan until cool to the touch, at least 1 hour.

Using a kitchen knife, gently lever the tarts out on to cookie racks and allow to cool completely. You may serve them plain or sprinkle with powdered sugar and a scoop of ice-cream.


Note: Citrus zest and nuts are easily ground in a clean coffee grinder.

Diane Mott Davidson, The Grilling Season


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