#rustic baking

the crust is just an almond shortbread cookie, i ended up with about 4 dozen tarts weighed at 30g from this so like if you don’t also have a bunch of roommates, halve it or quarter it etc to your hearts desire

cream until smooth:

1lb (4 standard sticks, 454g) unsalted butter

180g sugar (i used white, brown would be good)

beat in:

1 egg

2tsp vanilla extract

1tsp almond extract

combine in a separate bowl:

500g ap flour

300g almond flour/meal

1.5tsp salt

2tsp ground cardamom

1/4tsp ground clove

add the dries to the wets & don’t overmix, it’s a pretty stiff dough. i wrapped it in plastic wrap & kept it in the fridge until i was ready to use it. each tart is 30g of dough rolled out to ~1/8in thick, shaped in a standard-sized nonstick muffin pan, 1tbsp of jam in the middle, & baked at ~350 (my oven is weird) for 18 minutes. i let em cool in the pan until i could handle the metal & then kinda shimmied them out with a toothpick, they cooled in like half an hour & i did a little fancy powdered sugar dust :))