RASPBERRY CARDAMOM ALMOND TARTS
w h a t y o u ' l l n e e d
1 stick unsalted butter, room temp 1/4 cup plus 2 tbsp confectioners' sugar 1/4 tsp vanilla extract 1 cup plus 2 tbsp (140g) flour 1/4 tsp salt 2 cups whole raspberries 3-4 cardamom pods (or 1/2 tsp ground) 3/4 cup sugar 1/4 cup cardamom simple syrup (1-2 cardamom pods, 1/4 cup sugar, 1/4 cup water) 1/2 cup sliced almonds
to make the jam
1. Split open cardamom pods. Combine raspberries, pods and seeds, and sugar in a small pot. 2. Bring mixture to a boil, then reduce heat to medium and simmer for about 4-5 minutes, stirring continuously. For extra structure to the jam, simmer longer. Alternatively, add 1/2 tsp lemon juice at the beginning, or 1 tsp cornstarch at the end. 3. Strain the jam through a fine mesh sieve and set aside to cool completely while you make the shortbread crust.
to make the shortbread crust
1. Cream the butter vigorously until light and smooth. Add powdered sugar and beat until incorporated. Add the vanilla extract and mix again until incorporated. 2. Sift the flour and salt together. Add the flour mixture to the butter mixture, mixing gently until it comes together into a thick dough. Wrap in plastic wrap and refrigerate for 30 minutes, or freeze for 10.
to make the almond topping
1. Combine sugar, water, and split cardamom pods (or ground cardamom) in a small saucepan over medium heat. 2. Stir to dissolve the sugar, then bring the syrup to a simmer for a minute or two until it thickens slightly. 3. Remove from heat and strain to remove pods. Let cool briefly, then pour syrup over the sliced almonds and gently toss with a wooden spoon until coated evenly.
t o a s s e m b l e
Press the shortbread into mini tart pans or one 4x14 pan. Fill each with raspberry cardamom jam.
Top with almonds or extra shortbread dough. (For extra shortbread: 1/2 stick butter, 3 tbsp confectioners' sugar, 1/2 cup flour.)
Bake at 350 degrees for 20-25 minutes, or until filling bubbles and shortbread crust is browned. For one large tart, bake longer, about 35-40 minutes -- keeping an eye on the browning.
Let cool completely, and enjoy!
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