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Apricot-Almond Tartlets

 Apricot-Almond Tartlets
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
24 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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.

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Apricot-Almond Tartlets (continued)

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.