Honey-Almond Tartlets

Honey Almond Tartlets

These diminutive Honey-Almond Tartlets are tiny delicious bites of honey, brown sugar, and toasted almonds.

Honey-Almond Tartlets
Yield: 9 tartlets • Preparation: 35 minutes • Bake: 13 to 15 minutes • Cool: 30 minutes
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  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 1 large egg
  3. ¹⁄³ cup firmly packed light brown sugar
  4. 3 tablespoons tupelo honey
  5. 1 tablespoon salted butter, melted
  6. 1 teaspoon vanilla extract
  7. ¾ cup chopped toasted slivered almonds
  8. Garnish: 9 blueberries tossed in 1 tablespoon Simple Syrup (recipe follows)
  1. Preheat oven to 350°.
  2. Unroll pie dough on a lightly floured surface. Using a 2¾-inch round cutter, cut 9 rounds from pie dough. Press into 9 (2½-inch) fluted tartlet pans, pressing dough into indentations with the wide end of a chopstick. Place prepared tartlet pans on a rimmed baking sheet. Set aside.
  3. In a medium bowl, combine egg, brown sugar, honey, butter, and vanilla extract, whisking until smooth and creamy. Add almonds, stirring to blend. Divide mixture evenly among prepared tartlet shells.
  4. Bake until tartlets are set and slightly puffed, 13 to 15 minutes. Let tartlets cool completely in pans. Carefully remove tartlets from pans.
  5. Garnish each tartlet with a blueberry tossed in Simple Syrup, if desired.
  1. • Tartlets can be made a day in advance and stored, ungarnished, in an airtight container at room temperature, or made a week in advance and frozen until needed. Let thaw before garnishing and serving.
TeaTime Magazine https://www.teatimemagazine.com/
Simple Syrup
Yield: ½ cup • Preparation: 5 minutes • Cook: 3 minutes
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  1. ¼ cup water
  2. ¼ cup sugar
  1. In a small saucepan, combine sugar and water, whisking well. Cook over medium-high heat until sugar melts, 3 to 5 minutes. Remove from heat, and set aside to cool completely.
  2. Use immediately, or store in an airtight container in the refrigerator until needed.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime May/June 2016



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