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Almond Apricot Tartlets Recipe

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This recipe for Almond Apricot Tartlets, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 c. all-purpose flour
3 T. powdered sugar
1/3 c. butter or margarine, chilled
1 egg yolk
1 T. water

Filling:
1/2 c. almond paste or marzipan
1/4 c. butter or margarine, softened
1 egg white
1/4 tsp. almond extract
1/3 c. apricot preserves

Directions:
Directions:
Preheat oven to 350. Bake in miniature muffin tin.

Dough:
Mix flour and powdered sugar in small bowl.
With pasty blender or fork, 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 each miniature muffin cup.
Chill lined tins while preparing filling.

Filling:
In small bowl beat almond paste or marzipan and butter with electric mixer until well blended.
Add egg white and almond extract.
Fill each muffin cup 3/4 full.
Bake in 350 oven for 25 minutes or until puffed and browned.
Remove from oven; spread preserves on hot tartlets.
Cool in tin on cooling rack.
Store in covered container with waxed paper between layers or freeze.

Number Of Servings:
Number Of Servings:
2 dz.

 

 

 

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