Almond Tartlets

19 Servings
Almond paste
American
Bake coconut lover almond paste Desserts Almond paste American

1 1/2 cups ur
1/2 cup ar
1/4 teaspoon t
1 nge zest grated
4 tablespoon ter cubed
4 tablespoons rtening can use lard
1 white whisked till frothy
1 can (12 oz) ond paste crumbled
6 tablespoon Unsalted ter
1
1 yolk
1 teaspoon illa
1 teaspoon nge zest
1/4 cup icot preserves
1 cup Confectioners ar

To make dough, in the bowl of a food processor, pulse flour, sugar, salt and zest together until just blended. Scatter butter and shortening over flour mixutre and pulse until mixture has the consistency of cornmeal. While pulsing, pour egg white through feed tube. Add a bit of water if the dough is dry. Process until dough forms a ball. Transfer to a lightly floured surface and with the heel of your hand, press dough together until it is smooth and cohesive. Position rack in lower third of oven: preheat oven 350?. Have 2 ~ 12 well mini tart placque nearby. Use a level measuring Tbl. of dough for each tartlet. Roll dough between your palms to form a smooth ball. Press to distribute. I lined the cups with small squares of parchment paper. To make filling. in the bowl of a food processor, pulse almond paste, butter, powdered sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 Tbls. filling into each shell. Then spoon about ? tsp of apricot preserves in the center of each filled tartlet. Bake until filling and edges of crust are golden, 22-25 mins. Transfer placque to a wire rack and remaining dough, filling and preserves. Make aprox. 19 tartlets. Variations of filling: For coconut filling, reduce powdered sugar to ? cup- omit grated orange zest and apricot preserves. Add 1 tsp of rum or coconut extract. Add 1 cup shredded coconut to filling and proceed. Dust with powdered sugar when it is warm out of the oven.


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