Tarts for the tart

A few years back, when I lived in Eugene, a friend of mine would always bring these amazing almond tarts when we happened to both be at the same potluck. Her tarts were a little crunchy on the outside, but chewy inside, and totally delicious. (I don't usually go for almond-flavored things, so this is a serious compliment from me.) I'd oooo and aaaah over them, and she'd brush it off, "They're so easy" she'd say. Of course I didn't believe her. Then she gave me the recipe. I was astonished! It was really that easy.

Kathy's Almond Tart Recipe

1 1/2 C white sugar
3/4 C butter, melted
2 eggs
1 1/2 tsp vanilla extract
1 tsp almond extract
1 1/2 C white flour
Slivered or sliced almonds (optional)
Extra sugar for sprinkling (optional)

Preheat the oven to 350 F. Mix all the ingredients. Pour them into a prepared tart pan that has been greased with butter or shortening. Sprinkle with almonds, and lightly sprinkle with sugar, if desired. Bake for ~30 minutes, or until top is golden brown, and set.

It really is that easy.

I've now modified this recipe in a number of ways. The first way came after the first time I made these for our Chemistry Club bake sale, and hardly anyone bought them. Of course, the people who did buy them raved and raved about them.

Hmmmm, I thought. Maybe they're intimidating-looking. So next time I made them I purchased some silicon muffin tins -- they happened to be heart-shaped, but that really didn't matter. I made them into 12 heart-shaped, individually-sized tarts. It was a hit! They sold like...well...hotcakes, I guess is the phrase. I've never sold hotcakes. But anyway, they sold out. So I've been doing that ever since. And actually, I think it's a good way to go. I was never able to cut a tart (in the big tart pan) into more than 8 pieces, so by making them into 12, I'm decreasing the serving size, so I don't need to feel quite as guilty about eating one.

Last night I made them again. I also made an experimental batch. My mom had just gotten back from visiting my sister in California, and she gave me a largish bag of lemons. (Maybe my sister has a lemon tree -- I'll have to ask.) Since I had so many lemons, I thought that a lemon-poppyseed version might be good. So I zested one lemon into the batter, and instead of putting in the almond extract and the vanilla, I substituted 2 tsp fresh lemon juice, and just 1/2 tsp of vanilla extract. I put in 1/2 tsp poppyseeds, too -- I wasn't sure how much to put in.

They turned out quite tasty, but the lemon-poppyseed is still somewhat understated, so I think the next time I make them I'll go for a bolder flavor profile. Maybe I'll zest two lemons, and put in 1 tsp of poppyseeds. I'm not sure if I can put in more lemon juice and retain the correct liquid profile, but...I could add a tad more flour, I suspect. I'll let you know how my next experiment with the tarts turns out.