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Add a photoServings: 12
Ingredients
- 1 c. flour
- 3 Tbsp. powdered sugar
- 1/3 c. margarine, chilled
- 1 x egg yolk
- 1 Tbsp. water
- 1/2 c. marzipan or possibly almond paste
- 1/4 c. margarine, softened
- 1 x egg white
- 1/4 tsp almond extract
- 1/3 c. apricot preserves
Directions
- To make dough, mix flour and sugar in small bowl. With pastry cutter, cut in margarine till particles resemble small peas. Add in egg yolk and water. With fork, stir till well-blended. Divide dough in 24 equal pcs. Press each piece in bottom and up sides of 1 3/4 inch miniature muffin c.. Refrigeratelined tins while preparing filling. In small bowl, beat marzipan and margarine with electric mixer till well blended. Add in egg white and almond extract. Fill each muffin c. 3/4's full. Bake at 350 for 25 min or possibly till puffed and brown. Spread preserves on warm tartlets. Cold in tin on rack. Store in covered containers with wax paper between layers, or possibly freeze.
- Makes 24 tartlets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 102 | 54% |
| Total Fat 11.65g | 15% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 1.64g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 50mg | 1% |
| Total Carbs 20.28g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.28g | 6% |
| Protein 2.01g | 3% |
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