Ruth-Anne Ford


Butter 8 oz
Sugar 8 oz.
Almond Flour 8 oz
Eggs 5 
Vanilla 1 tsp
Lemon Zest 1 tsp
Rum 1 Tbl
Flour 1.5 oz

1. Cream Butter
2. Add sugar
3. Add almond flour
4. Add 4 eggs
5. Add last egg slowly
6. Add vanilla, rum, zest, mix
7. Add flour and salt

Store for up to 10 days in a airtight container in the refrigerator until ready to use. To use, spread in a par-baked tart shell and bake for 325 until golden brown. Optional - add fruit prior to baking - stone fruits, raspberries, or apples. 



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