Mangia: Swedish Toscas

Somewhere between 3rd and 5th grade, we were assigned to report on a country in the world and to bring to class a dish from that region. My choice was Sweden and I brought Swedish Toscas, mini almond tarts. Oh, and cheers to you Elin Nordegren, fellow Swede from a land where Toscas are the tarts and not the women. I hope you 5 Wood his ass to the wall.

Tart Crust
6 tbsp butter, room temperature
1/4 cup sugar
1 cup all purpose flour
1/8 tsp salt
1/4 tsp almond extract (optional)

Filling
1/3 cup almond meal (finely ground almonds)
1/4 cup sugar
2 tbsp butter, room temperature
1 1/2 tbsp milk
2 tsp all purpose flour
1/2 tsp vanilla extract

Preheat the oven to 350F.
Make the tart shells: In a medium mixing bowl, cream together butter and sugar. With the mixer on low speed, gradually beat in flour, salt and almond extract (if using) until dough is crumbly and has the texture of wet sand. Spoon evenly into 18 mini muffin cups and press the dough down to create tart-shell shapes going up the sides of the muffin cups. Bake shells for 6-7 minutes.

While shells are baking, make the almond filling: In a medium saucepan, combine almonds, sugar, butter, milk and flour. Cook over medium heat, whisking frequently, until mixture comes to a boil. Remove from heat and stir in vanilla extract. Set aside until shells are ready.

Remove the tart shells from the oven and use a small spoon to press an indentation into the center of each one (because the dough will spread a bit during baking). Fill each indentation with almond filling. Return tarts to oven and bake for 10-15 minutes, until shells and the edges of the filling are lightly browned. Use a knife to loosen the tarts from the edges of the muffin tin while they are still warm. Let cool in pan for 15-20 minutes before transferring to a wire rack to cool completely.

Makes 18 mini tarts.