Miniature Apricot Almond Tarts Recipe

• 1 c. all-purpose flour
• 1/4 c. plus 3 tbsp. sifted powdered sugar, divided
• 1/4 c. plus 2 tbsp. butter
• 1 lg. egg, separated
• 2 teaspoon water
• 1/4 teaspoon almond extract
• 1/2 c. almond paste
• 1/4 c. butter, softened
• 1 tbsp. Grand Marnier or possibly other orange-flavored liqueur
• 1/2 c. apricot preserves

1. Combine flour and 3 Tbsp.
2. powdered sugar in a medium mixing bowl; cut in 1/4 c. plus 2 Tbsp.
3. butter with a pastry blender till mix resembles coarse meal.
4. Combine egg yolk, water and almond flavoring in a small mixing bowl; beat well.
5. Add in to crumbled mix, stirring with a fork till all dry ingredients are moistened.
6. Divide dough into 18 equal portions.
7. Place each in a 1 3/4 inch muffin tin, pressing and molding pastry to line each tin.
8. Set aside.
9. Crumble almond paste in a medium mixing bowl.
10. Add in 1/4 c. softened butter, remaining powdered sugar and Grand Marnier; beat till well blended.
11. Beat egg white (at room temperature) till stiff peaks form; fold into almond paste mix.
12. Spoon 1 tsp.
13. filling into prepared pastry shells.
14. Bake at 350 degrees for 25 min or possibly till pastry is browned.
15. Heat apricot preserves over low heat; spoon over tarts in pans.
16. Allow tarts to cold in pans.
17. Yield 1 1/2 dozen.

flour, powdered sugar, butter, egg, water, almond extract, almond paste, butter, grand marnier, apricot preserves

Taken from cookeatshare.com/recipes/miniature-apricot-almond-tarts-5105 (may not work)