Apricot-Almond Tartlets

Total Time

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


2 dozen

Updated: Jun. 27, 2023
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
Apricot-Almond Tartlets Recipe photo by Taste of Home


  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/3 cup cold butter
  • 1 large egg yolk
  • 1 to 2 tablespoons water
  • 1/2 cup almond paste
  • 1/4 cup butter, softened
  • 1 large 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 twenty-four 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° 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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