Babute
INGREDIENTS:
1 c Unsalted butter; softened
3/4 c Sugar
2 Egg yolks
1 ts Vanilla
2 ts Finely grated lemon zest; *
-see note
1 1/2 c Flour
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Salt
1 ts Baking powder
1 1/4 c Slivered almonds; blanced
-and ground*
1 c Seedless red raspberry jam
1 c Unsalted butter; softened
3/4 c Sugar
2 Egg yolks
1 ts Vanilla
2 ts Finely grated lemon zest; *
-see note
1 1/2 c Flour
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Salt
1 ts Baking powder
1 1/4 c Slivered almonds; blanced
-and ground*
1 c Seedless red raspberry jam
*Note--Citrus zest and nuts are easily ground in a clean coffe grinder.
Beat butter until creamy. Add sugar and beat until throughly incorporated.
Beat egg yolk slightly with vanilla and lemon zest. Add to creamed mixture, stirring throughly. Sift dry ingredients together, then stir into creamed mixture. Stir in almonds.
Preheat oven to 350 degrees. 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 mins. 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 kichen knife, gently lever the tarts out on to cookie recks and allow to cool completely. You may serve them plain or sprinkle with powdered sugar and a scoop of icecream.
Beat butter until creamy. Add sugar and beat until throughly incorporated.
Beat egg yolk slightly with vanilla and lemon zest. Add to creamed mixture, stirring throughly. Sift dry ingredients together, then stir into creamed mixture. Stir in almonds.
Preheat oven to 350 degrees. 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 mins. 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 kichen knife, gently lever the tarts out on to cookie recks and allow to cool completely. You may serve them plain or sprinkle with powdered sugar and a scoop of icecream.