Glazed Apricot Tart With Frangipane (Mini Tarts - Tartlets)

1. 1

   To Prepare Crust:

2. 2

   In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.

3. 3

   Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).

4. 4

   Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.

5. 5

   Preheat oven to 350u00b0F.

6. 6

   To Make Filling:

7. 7

   In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.

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   Spoon filling mixture into each crust.

9. 9

   Pit and slice apricots. Arrange apricot slices over the top of each tart.

10. 10

    To make glaze, mix apricot jam with a little water, brush over tops of fruit.

11. 11

    Bake for 18 to 20 minutes or until lightly browned.

12. 12

    Dust tops with icing sugar while still warm.

* Per serving · 4 servings · Values may vary.