• Prep Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 24

Apricot-Almond Tartlets

  • Recipe Submitted by on

 Ingredients List

  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/3 cup cold butter
  • 1 egg yolk
  • 1 to 2 tablespoons water
  • 1/2 cup almond paste
  • 1/4 cup butter, softened
  • 1 egg white
  • 1/4 teaspoon almond extract
  • 1/2 cup apricot preserves


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° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.

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