Dutch Almond Tartlets

• Pastry Dough
• 2 sticks Imperial Margarine
• 1 1/2 cups flour
• 1/2 cup sour cream
• Filling
• 1/2 lb grated almond paste
• 3 eggs (lightly beaten)
• 1 cup white sugar
• 1 tablespoon flour
• Frosting
• 3 cups confectioner sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1-2 tablespoons light or heavy cream
• 1 drop red food coloring

1. For dough, begin by cutting flour into margarine until well blended. Add sour cream and mix well. Form into two balls, wrap in plastic wrap and refrigerate 8 hours or overnight.
2. For filling, mix almond paste, eggs, sugar and flour together. Mix well and refrigerate 8 hours or overnight.
3. Preheat oven to 350 degrees.
4. Roll out 1 ball of dough on a pastry cloth until VERY thin. Using a glass top about 2 1/2 inches wide, cut out circles. Gently press into small tartlet pans. Add about 1 teaspoon of almond mixture to each tartlet shell.
5. Prepare frosting by mixing together softened butter and sugar until creamy. Add vanilla and 1 tablespoon whipping cream. Add more if need to make thinner. Add food coloring and mix well.
6. Bake 20-25 minutes until light brown. While warm, frost each tartlet with a light layer of pink frosting.
7. Store in refrigerator.

pastry dough, margarine, flour, sour cream, filling, almond paste, eggs, white sugar, flour, frosting, confectioner sugar, butter, vanilla, light, coloring

Taken from www.epicurious.com/recipes/member/views/dutch-almond-tartlets-52602931 (may not work)