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Johnson Estate Winery

Raspberry Almond Tartletts

Recipe Date:
July 16, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2/3 cup sugar
  • 1 cup softened butter
  • 1/2 tsp almond extract
  • 1 cup unbleached flour
  • 1 cup whole wheat flour (pastry or regular)
  • 1/4 cup ground flax seeds or almonds (optional)
  • 1 cup raspberry jam
  • fresh raspberries
Directions

Beat sugar, butter, and extract until creamy. Add flour, flax, and/or almonds. Dough will be soft, but if possible with floured hands, form into two logs and wrap in wax paper. Chill dough 30-60 minutes. Slice into cookies, approx. 1⁄2 inch thick and make indentation and fill with jam of your choice. Bake 12-18 minutes at 350 degrees until cookies are only slightly brown. Remove and cool.

Top each “tart” with a fresh raspberry. If you like, glaze it with a bit of thinned apricot jam to make berries glisten. 

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