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Almond Tartlets cont.
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1/3 cup apricot jam, melted
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 or blender; 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 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
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |