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1
Finely grind almonds in a food processor with on/off motion, or crush with a rolling pin until as finely ground as possible.
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2
Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt and brown sugar in a bowl and stir to blend.
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3
Add butter and process or work with the fingertips until mixture reassembles coarse crumbs.
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4
In a small bowl beat egg lightly.
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5
Stir in the vanilla and lemon zest.
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6
With a processor on, add egg mixture to dough through feed tube and process until dough forms.
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7
Pat dough into ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
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8
Remove dough from refrigerator and divide into 8 equal parts.
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9
Press each piece into a lightly buttered 3 to 3 1/2 inch tartlet pan, preferably with removable rim, patting into an even layer.
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10
(The dough will soften as you work with it.)
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11
Chill tartlet shells in freezer for at least 30 minutes before baking.
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12
Preheat oven to 400F (200C).
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13
Remove tartlet shells from freezer, line each with a square of foil, and fill with pie weights or dried beans to prevent dough from puffing during baking.
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14
Bake on baking sheet in center of oven for 10 minutes.
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15
Remove foil with weights, reduce oven temperature to 350F, and continue baking for 15 to 20 minutes, or until pastry is a rich, golden brown.
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16
Let tartlet shells cool in pans and place on wire racks to cool completely.
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17
To prevent glaze, combine preserves and sherry in a small saucepan and warm over medium heat, stirring, until preserves are melted.
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18
Strain through a sieve.
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19
To assemble tarts, brush tarts on the bottom of each tartlet shell.
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20
Arrange grapes, cut sides down, in a decorative pattern, alternating colors, in the bottom of each pastry shell.
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21
Brush remaining glaze, reheating it if necessary, over grapes and edges of tartlets.
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22
Sprinkle toasted almonds over tartlets before glaze sets.
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23
Serve at room temperature.
