Apricot-Almond Tartlets

• 1 cup all-purpose flour
• 3 tablespoons confectioners' sugar
• 1/3 cup cold butter
• 1 large egg yolk
• 1 to 2 tablespoons water
• 1/2 cup almond paste
• 1/4 cup butter, softened
• 1 large egg white
• 1/4 teaspoon almond extract
• 1/2 cup apricot preserves

1. In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups.
2. In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each.
3. Bake at 350u0b0 until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.

flour, sugar, cold butter, egg yolk, water, almond paste, butter, egg white, almond extract, apricot preserves

Taken from www.tasteofhome.com/recipes/apricot-almond-tartlets/ (may not work)