Petite Tarts

Cooking Instructions

Heat oven to 350°F. Line 2 baking sheets with foil. Placing a 4-in. plate or a 28-oz tomato can on the foil as a guide, use a toothpick to outline four 4-in. circles, about 1-in. apart, in each pan.

Crust: Put almonds, flour, granulated sugar and salt in food processor; pulse just until almonds are finely ground. Scatter butter over top; pulse until mixture resembles coarse crumbs. Add egg yolks and extract; pulse until dough clumps together. Remove blade; gather dough, place on wax paper and press into a 1-in.-thick disk. Cut, like a pie, in 8 wedges.

Place each wedge in an outlined circle; press to fill outline evenly. Crimp or press edges decoratively.

Bake 16 minutes or until edges are lightly browned. Slide foil with crusts (carefully, crusts are fragile) onto a wire rack to cool.

Meanwhile grate 1 tsp peel and squeeze 2 Tbsp juice from the limes. Place in a large bowl with cream cheese and confectioners’ sugar. Beat or whisk until smooth. 

Shortly before serving: Spread cream cheese mixture on crusts; top with cut-up fruit.

NOTE To toast almonds, spread them in a baking pan or on a microwave-safe plate. Stirring a few times, bake in 350°F oven 8 to 10 minutes or microwave on high about 4 minutes until fragrant and lightly browned. Cool completely.

Planning Tip: The crusts can be baked and cream cheese mixture made up to 1 week ahead. Store crusts airtight at room temperature; refrigerate cheese mixture. Cut fruits and mix up to 2 hours before serving. Refrigerate covered.