When I made raspberry almond tarts several weeks ago, I had half the batter left over for the almond filling. I had put it in the fridge and told myself quite a few times to get something baked off so as not to lose the batter. Surprisingly the batter kept for many weeks.
This time I used strawberry jam on the bottom of the tart shell and then scooped on the filling, then topped with sliced almonds. 28 minutes on 425F results in a very tasty treat! Traditionally I use raspberry jam but I have to say that the strawberry jam is a nice change.