Norwegian Almond Tarts – Page 2

Instructions

In a medium bowl, cream together the softened butter and sugar until light and pale.
Gradually mix in the flour and salt. Add milk, one tablespoon at a time, and mix just until a crumbly dough comes together. Be careful not to overwork it.
Turn the dough out onto a lightly floured surface. Roll it out to a uniform ¼-inch thickness.
Gently press the dough into individual tartlet molds or a muffin tin. Re-roll any scraps and continue cutting until all the dough is used. Place the prepared crusts in the refrigerator to chill while you make the filling.

Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 12-15 minutes, or until very fork-tender. Drain thoroughly.
Return the hot potatoes to the pot. Add the 2 tablespoons of milk and mash until completely smooth. Let the mashed potatoes cool for about 10 minutes.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the slightly cooled potatoes with the softened butter, sugar, eggs, ground almonds, and almond and vanilla extracts. Mix until the filling is smooth and well-combined.
Remove the tart shells from the refrigerator. Spoon the filling into the shells (a piping bag or a zip-top bag with a corner snipped off works well for a neater job).
Optional: Sprinkle the tops with chopped almonds.
Bake for 20-25 minutes, or until the edges of the crust are golden brown and the filling is set.
Allow the tarts to cool completely in their pans on a wire rack before removing or glazing.

Once the tarts are completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and the almond extract.
Add more milk, a teaspoon at a time, until you reach a thick but drizzle-able consistency. If it becomes too thin, add a bit more powdered sugar.
Drizzle the glaze over the tarts. Allow the glaze to set for at least 20 minutes before serving.

Storage: These tarts are best enjoyed the same day. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The crust will soften over time.
Potato Tip: Using starchy yellow potatoes like Yukon Gold will yield the smoothest, creamiest filling. Ensure they are mashed until completely lump-free for the best texture.