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Almond Tartlets

These nutty, rich treats are perfect for setting out on a dessert buffet. Folks can never resist them! – Kristin Arnett, Elkhorn, Wisconsin

15 ServingsPrep: 25 min. Bake: 10 min. + cooling

Ingredients

1-1/3 cups all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
1 eggs, lightly beaten
FILLING:
1/2 cup almond paste
1/3 cup sugar
4 teaspoons butter, softened
1 teaspoon vanilla extract
1 teaspoon rum extract
2 eggs
1/3 cup sliced almonds
1/3 cup apricot jam, melted

Directions

In a small bowl, combine the flour, sugar and lemon peel; cut in
butter until crumbly. Add egg and toss with a fork until dough forms
a ball. Cover with plastic wrap and refrigerate for 1 hour.
Place almond paste in a food processor, cover and process until
crumbly. Add the sugar, butter, extracts and eggs; cover and process
until smooth.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut into thirty 2-1/2-in. circles; press dough into miniature muffin

2 of 2

Almond Tartlets (continued)

Directions (continued)

cups coated with cooking spray. Bake at 350° for 10 minutes.
Spoon 1 teaspoon filling into each shell; sprinkle with a few
almonds. Bake 10 minutes longer or until filling is set and pastry
is lightly browned. Brush jam over tarts. Cool for 10 minutes before
removing from pans to wire racks to cool completely. Yield: 30
tartlets.

Nutrition Facts: 1 serving (2 each) equals 214 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 88 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.