Swedish Almond Tarts

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius, for optimal baking results.

In a large mixing bowl, combine the softened butter and white sugar to create a smooth, creamy mixture. Gradually incorporate 1 cup of flour into the bowl and continue to mix until you achieve a uniform dough.

Divide the dough evenly among 12 muffin tin cups, making sure to fill each one about two-thirds full. Press the dough down firmly into the bottom and up the sides of each cup to create a solid foundation.

To prepare the filling, combine 1/2 cup of slivered almonds, brown sugar, and 2 tablespoons of softened butter in a small saucepan. Stir in 1/4 cup of heavy cream and 2 teaspoons of flour, then cook over medium heat, stirring constantly, until the mixture comes to a boil. This should take around 10 minutes.

Divide the filling mixture evenly among the prepared tart shells, making sure to fill each one about two-thirds full.

Bake the tarts in your preheated oven until the tops and crust edges are lightly browned, taking about 10 to 15 minutes. Remove the tarts from the oven and let them cool for 10 to 15 minutes before carefully removing them from the muffin tin. Finally, allow the tarts to cool completely on a wire rack.