Fred Hardy
Brown butter makes everything better with its rich, nutty notes, including theseholiday treats.
Dont rush the cooling process.
The muffin liners make it easy to remove them when they are ready.
Photo:Fred Hardy
This recipe was developed by Tricia Manzanero.
Transfer to a medium microwave-safe bowl.
Measure out 2 cups brown butter and add to a large heatproof bowl.
Refrigerate large bowl until butter is set and opaque but still very soft, 60 to 90 minutes.
Set aside remaining brown butter in microwave-safe bowl at room temperature.
Preheat oven to 350F.
Line 2 (12-cup) muffin trays with paper liners.
Beat with an electric mixer on medium speed until smooth and creamy, about 1 minute.
Whiskall-purpose flour, almond flour, cornstarch, baking powder, and saltin a medium bowl until well combined.
Spoondough into muffin liners (about 3 heaping tablespoons each), pressing into an even layer.
Smooth edges if needed.
Place jam in wells (about 1 tablespoon each).
Sprinkle with sliced almonds.
Bakeuntil lightly golden and set, 18 to 20 minutes.
Let cool completelyin muffin trays on wire racks, about 1 hour.
(Jam centers will sink slightly when baked and cooled.)
Whisk in 1 teaspoon water and remaining 1 cup confectioners sugar until combined.
Gradually add up to 3 teaspoons water, 1/2 teaspoon at a time, until desired consistency is reached.
Using a fork, lightly drizzle glaze over cooled tarts.
Store in an airtight container at room temperature for up to 3 days.
2,000 calories a day is used for general nutrition advice.
