Yields
12 servings
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ingredients
Crust
1 ½
cup graham cracker crumbs
3
Tbsp sugar
½
tsp ground cinnamon
¼
cup unsalted butter, melted
Fillings
¾
cup raspberry jam
1 ½
cup whole unbalanced almonds
⅔
cup sugar
2
large eggs
2
Tbsp butter, melted
2
Tbsp brandy or lemon juice
1
tsp finely grated lemon zest
1
tsp vanilla extract
½
tsp almond extract
¼
tsp fine salt
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directions
Step 1
Preheat oven to 375 °F. Grease a 12-cup muffin tin.
Step 2
For crust, stir all ingredient and press into prepared muffin tin. Bake for 8 minutes, then cool.
Step 3
For filling, fill each muffin cup with a tablespoon of stirred raspberry jam. In a food processor, pulse almonds with sugar until fine. Add remaining ingredients and pulse until incorporated. Ladle filling into tart shells and bake for 25 to 35 minutes, until golden brown and set. Let cool for 20 minutes before removing.