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1
Pre-heat oven to 375 degrees F.
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2
For Pastry Crust.
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3
Whisk together the flour and salt.
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4
Cut butter into pats and add to flour mixture.
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5
Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
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6
Add the ice water and knead the dough slightly to bring it together and form a ball.
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7
Chill dough for 30 minutes.
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8
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9
For Filling.
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10
Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
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11
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12
To Make Tarts.
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13
Pull off enough dough to make a 1/2 to 3/4-inch ball.
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14
Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
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15
Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
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16
Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
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17
Repeat for remaining muffin cups.
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18
Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
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19
Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
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20
Bake 15-20 minutes, or until crust is lightly browned.
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21
Let cool in pan before removing tarts.
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22
If desired, spinkle tops with powdered sugar after cool.
