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
- 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.
- For filling, mix almond paste, eggs, sugar and flour together. Mix well and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees.
- 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.
- 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.
- Bake 20-25 minutes until light brown. While warm, frost each tartlet with a light layer of pink frosting.
- 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)