Goldy Bear's Babsie's Tarts

Recipe from Diane Mott Davidson's culinary mystery The Grilling Season.

• Ready In: 40 mins
• Yields: 24 tarts

Ingredients

• 1  cup unsalted butter, softened
• 3⁄4 cup sugar
• 2  egg yolks
• 1  teaspoon vanilla
• 2  teaspoons lemon zest (finely grated)
• 1 1⁄2 cups flour
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 1  teaspoon baking powder
• 1 1⁄4 cups  slivered almonds (blanched and ground)
• 1  cup  seedless red raspberry jam

Directions

1. Preheat oven to 350°F
2. Spray 2 nonstick cupcake pans.
3. Beat butter until creamy.
4. Add sugar and beat until thoroughly incorporated.
5. Beat egg yolk slightly with vanilla and lemon zest.
6. Add to creamed mixture, stirring thoroughly.
7. Sift dry ingredients together, then stir into creamed mixture.
8. Stir in almonds.
9. Using a 2 tablespoon scoop, place one scoop of batter into each cupcake pan. Pat the batter gently to cover bottom of each cup. Do not indent the dough or the jam will leak through.
10. Place 2 teaspoons of jam in the centre of each cupcake.
11. Bake for about 15 minutes, until the batter around the jam has risen and turned golden.
12. After the pans have been removed from the oven, use a sharp knife to loosen the edges of each tart.
13. Allow tarts to cool in the pan until cool to the touch, at least 1 hour.
14. Using a kitchen knife, gently lever the tarts out on to cookie racks and allow to cool completely.
15. You may serve them plain or sprinkle with powdered sugar and a scoop of ice cream.