Time 1h Yield 24 Number Of Ingredients 15 Steps:
In a large bowl, cream 1 cup butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell. In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool. In a small bowl, Stir together 1 cup confectioners’ sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees and coat a 13x9 baking dish or pan with a non-stick spray. Peel and slice each apple into 16 pieces. Wrap apples in Crescent Rolls, and place rolled slices in pan, making 2 rows. Place additional apple slices between the rolled slices and between the rows. Mix melted butter, sugar and cinnamon together. Pour mixture over wrapped apples. Pour the can of Mountain Dew over all ingredients in pan. Sprinkle with additional cinnamon. Bake for 45 minutes or until golden brown. Serve with vanilla ice cream – enjoy!
More about “dianes almond tarts recipes”
Time 1h Yield 24 Number Of Ingredients 15 Steps:
In a large bowl, cream 1 cup butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell. In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool. In a small bowl, Stir together 1 cup confectioners’ sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
