*  Exported from  MasterCook  Buster  *
                               Babsie’s Tarts
 Recipe By     : “The Grilling Season by Diane Mott Davidson” p.218
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Diane Mott Davidson
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unsalted butter -- softened
      3/4  cup           sugar
    2                    egg yolks
    1      teaspoon      vanilla extract
    2      teaspoons     finely grated lemon zest -- * see note
    1 1/2  cups          all-purpose flour -- (high alt. add 1
                         -- T.)
    1      teaspoon      ground cinnamon
      1/4  teaspoon      ground cloves
      1/4  teaspoon      salt
    1      teaspoon      baking powder
    1 1/4  cups          blanched slivered almonds -- ground, *see note
    1      cup           best-quality seedless red raspberry jam
 Beat butter until creamy.  Add sugar and beat until thoroughly incorporated.
 Beat egg yolks slightly with vanilla and lemon zest.  Add to creamed
 mixture, stirring thoroughly.  Sift dry ingredients together, then stir into
 creamed mixture.  Stir in almonds.
 Preheat the oven to 350ø.  Spray two nonstick cupcake pans with vegetable
 oil spray.  Using a 2-tablespoon scoop (or measuring out in 2 T.
 increments), place one scoop of batter into each cupcake pan.  Pat the
 batter gently to cover the bottom of each cup.  Do not indent the dough or
 the jam that is to be cooked in the center will leak through.  Place 2
 teaspoons of jam in the center of each tart.
 Bake for about 15 minutes, until the batter has risen and turned golden
 brown around the jam.  After the pans have been removed from the oven, use a
 sharp knife to loosen the edges of each tart.  Allow the tarts to cool in
 the pan until cool to the touch, at least 1 hour.  Using a kitchen knife,
 gently lever the tarts out onto cookie racks and allow to cool completely.
 You may serve them plain, or sprinkle with powdered sugar and serve with a
 scoop of best-quality vanilla ice cream.
 Makes 2 dozen.
 NOTE:  Citrus zests and nuts are easily ground in a clean coffee grinder.
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