Apricot-Almond Tartlets Recipe

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Apricot-Almond Tartlets Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 103 calories, 6g fat (3g saturated fat), 20mg cholesterol, 37mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Apricot-Almond Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p72

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