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Almond Tartlets

1-1/3 cups all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup cold butter
1 egg, 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

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

Printed from tasteofhome.com Jul 20, 2008

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Almond Tartlets cont.

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 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.