Ingredients
1 cup all-purpose flour3 tablespoons confectioners’ sugar1/3 cup cold butter1 large egg yolk1 to 2 tablespoons waterFILLING:1/2 cup almond paste1/4 cup butter, softened1 large egg white1/4 teaspoon almond extract1/2 cup apricot preserves
Preparation
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.
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.
