-
1
To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
-
2
Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
-
3
While pulsing, pour egg white through feed tube.
-
4
Process until dough forms a ball.
-
5
Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
-
6
Position rack in lower third of oven; preheat to 350u00b0 degrees F.
-
7
Have a 12-well mini-tart plaque nearby.
-
8
Use 1 level tablespoon of dough for each tartlet.
-
9
Roll dough between your palms to form a smooth ball.
-
10
With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
-
11
To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
-
12
Spoon about 2 level tablespoons of filling into each shell.
-
13
(I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
-
14
Bake until filling and edges of crusts are golden, 22-25 minutes.
-
15
Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
-
16
Repeat with remaining dough, filling and preserves.
-
17
Before serving sprinkle tartlets with confectioners sugar.
