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Apricot-Almond Tartlets Recipe

These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on your holiday cookie tray.—Julie Dunsworth, Oviedo, Florida

This recipe is:

Diabetic Friendly

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Apricot-Almond Tartlets Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 24 Servings

25 20 45

Ingredients

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 egg yolk
1 to 2 tablespoons water
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1 egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves

Directions

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 1-in. balls. 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° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves. Yield: 2 dozen.

Nutritional Facts 1 tartlet equals 103 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 37 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Apricot-Almond Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p72