Apricot-Almond Tartlets
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida
Ingredients
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1 cup all-purpose flour
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3 tablespoons confectioners' sugar
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1/3 cup cold butter
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1 large egg yolk
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1 to 2 tablespoons water
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FILLING:
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1/2 cup almond paste
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1/4 cup butter, softened
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1 large egg white
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1/4 teaspoon almond extract
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1/2 cup apricot preserves
Directions
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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 twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups.
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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.
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3.
Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts
1 tartlet: 103 calories, 6g fat (3g saturated fat), 20mg cholesterol, 37mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.
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