Apricot-Almond TartletsThese delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make…
1 cup all-purpose flour 3 tablespoons confectioners’ sugar 1/3 cup cold butter 1 large egg yolk 1 to 2 tablespoons water FILLING: 1/2 cup almond paste 1/4 cup butter, softened 1 large egg white 1/4 teaspoon almond extract 1/2 cup apricot preserves
In a large bowl, combine flour and confectioners’ sugar; cut in butter until mixture resembles coarse crumbs.
Add egg yolk and water; stir until dough forms a ball.
Roll into twenty-four 1-in.
Press onto the bottoms and up the sides of greased miniature muffin cups.
In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract.
Spoon into tart shells, about 2 teaspoons in each.
Bake at 350° until golden brown, 20-25 minutes.
Cool for 5 minutes before removing from pans to wire racks.
Top with apricot preserves.
Nutrition Facts 1 tartlet:
- 103 calories, 6g fat (3g saturated fat), 20mg cholesterol, 37mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.