About 40 years ago the Quimper Hitty Human’s mother gave her a set of Swedish tart tins, and a recipe for Sandbakelse, so the tradition of almond tarts at Christmas time could continue. Luckily, Hattie likes to help with baking, and luckily, one of our friends also likes to help. We double the recipe and one of the humans makes the dough and the other makes the filling…
We get together for a couple of hours before Christmas, and make many dozens of little tarts. First the dough is pressed into the little tins, and a dollop of jam added if desired…I like raspberry and both Hattie and my friend like apricot!
A little disc of almond filling is pressed on to the top.
When the tarts come out of the oven they are left to cool down for a few minutes until warm enough to handle, but not cold enough for the melted sugar to stick. Then if you flex the tins a little the tarts pop out. If too cool, you might have to dig them out with a knife, the result of which is edible but not beautiful.
The rich buttery smell is enough to make you swoon, even if you have been baking all morning!
The original recipe that came with my Sandbakelse tins…If you end up with extra dough, you can bake the tart shells blind, and then eat them like shortbread cookies, or fill them with jam (when cool), or fruit or whipped cream…yummy!