These fancy tarts can have pecan or almond filling – your choice. The recipe comes from the Cross Country Cookery cookbook.
Sandbakkelse (Swedish Tarts)
For the crust
- 1/2 lb butter
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon almond flavoring
- 3 cup flour
For pecan filling
- 1 egg beaten
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup dark corn syrup
- 1 tablespoon butter melted
- 1/2 teaspoon vanilla
- 1/3 cup pecans chopped
For almond filling
- 1/2 cup sugar
- 1/3 cup butter
- 2 eggs
- 2/3 cup almonds finely chopped
Make the crust
Cream butter and sugar. Cream well.
Add egg and extract.
Add flour to make a stiff dough. Chill dough 3 hrs or overnight.
Allow to soften slightly before pressing into tins.
Take a small ball of dough and press into bottom and sides of a tart pan. Repeat till all dough is used. The dough must be 1/16" thick.
Bake on cookie sheet at 375 for about 10 min. Take tins from oven and turn upside down until cool enough to handle. Pinch tins lightly and remove tart.
Make ONE filling only (choose between the pecan or the almond; baking method is the same for either type).
Blend all ingredients together.
Spoon into UNBAKED tart shells. Fill 2/3 full.
Bake at 350 for about 20-25 min. Makes 36.