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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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 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:
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.
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