A creamy almond filling with a hint of lemon makes these easy tarts a sure winner.
Ingredients
1 cup granulated sugar
1 cup ground almonds
1 tsp almond extract
1 Tbsp lemon juice
2 eggs, lightly beaten
2 Tbsp lemon cake mix
Unbaked tart shells (12 large or 24 mini shells)
Instructions
Mix together sugar, almonds, almond extract, lemon juice, and eggs. Let stand in fridge for at least 6 hours, and up to 3 days.
When ready to make tarts, add the lemon cake mix and stir mixture well with a fork.
Preheat oven to 350 degrees Fahrenheit.
Spoon almond filling into unbaked (still frozen is fine) tart shells that have been placed on a cookie sheet. Bake for 18-20 minutes, until tops are lightly browned.
Cool on racks and store in airtight container at room temperature or in the fridge for 1 week, or freeze for longer storage.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/02/saturday-sweets-lemon-almond-tarts/