Lisa's Southern Kitchen

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Ingredients:

Pastry:

• 3 2/4 cups All-Purpose Flour

• 1 2/4 cups Granulated Sugar

• Salt to taste

• 1 1/4 cups Butter, softened

• 2 Eggs

Filling:

• 1/2 cup Almond Flour

• 1/2 cup Powdered Sugar

• 1/2 tsp. Almond Flour

• 6 tbsp. Cherry Jam

• 1/4 cup Unsalted Butter, softened

• 1 Egg

Icing:

• 1 cup Icing Sugar

• 4 tbsp. Fresh Lemon Juice from Lemon

• Maraschino Cherries for garnish

Instructions:

1. Preheat oven to 350 degrees and grease a mini tart tins panwith cooking spray.
2. Make the pastry, in a bowl of stand up mixer add ingredients and beat well until crumbs.
3. Place the dough on a floured surface and knead into a cohesive ball and roll the dough out using a rolling pin and cut the dough into circles and place in tart tins pan.
4. Make the filling, in a bowl add in almond flour, powdered sugar and butter, eggs, almond extract, stir well until combined.
5. Spoon cherry jam in each muffin tins crust and divide the filling mixture on top of cherry jam and bake for 12 minutes until light golden brown and cool completely on wire rack.
6. Make the glaze, in a bowl of stand up mixer add icing sugar and lemon juice, beat for 3 minutes until thickened and spread over each tarts and top with a cherry. Serve.