Almond Apricot Tartlets

Dough:
1 cup all purpose flour
3 tablespoons confectioners' sugar
1/3 cup butter or margarine chilled
1 egg yolk
1 tablespoon water

Filling:
1/2 cup marzipan or almond paste
1/4 cup butter or margarine softened
1 egg white
1/4 teaspoon almond extract
1/3 cup apricot preserves

To make dough, mix flour and confectioners' sugar in small bowl.
With pastry blender cut in butter until particles resemble small peas.
Add egg yolk and water. With fork, stir until well blended. Divide dough
in 24 equal pieces. Press each piece in bottom and up sides of 1 1/4 inch
miniature muffin cups. Chill lined tins while preparing filling.

In small bowl, beat marzipan and butter with electric mixer until well blended.
Add egg white and almond extract. Fill each muffin cup three fourths full.
Bake in preheated 350 degree oven 25 minutes or until puffed and browned.
Spread preserves on hot tartlets. Cool in tin on rack. Store in covered container with waxed paper between layers, or freeze.
Makes 24.

Schmitty

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