- 2 1/2 cup all-purpose flour
- 1 cup almond meal
- 1/2 cup sugar
- 1/4 cup sweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/4 cup milk
- 1 cup raspberry jam or 3/4 cup fig spread
- Confectioner's sugar and fresh raspberries
Roll out dough between two sheets of wax paper about 1/3-inch thick. Cut out 4 circles, slightly larger than the tart pans, and place in the bottom of the prepared pans. Divide jam and spread on top of each tart. Roll out the other piece of dough, adding any scraps from first piece and cut out 4 circles, again slightly larger than the pans and place on top, pushing gently around the edges to seal.
Bake for 35-40 minutes or until tart dough is firm. Cool; remove outside ring of tart pan and dust with confectioner's sugar. Reserve any extra dough for further use or form into 2-inch balls, flatten center with thumb fill with jam and bake alongside tarts.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.