Apricot Almond Tartlets

READY IN: 40mins
Recipe by luvmybge

A delightful pastry fit for a queen!

Top Review by Krazycook

I made these last year and loved them. They were a big hit with all who tried them. Everyone was amazed at how beautiful they are and how great they taste. I'm getting requests for these pastries from co-workers again. I'm heading out to buy some almond paste to make a big batch again this year. Just an FYI, they freeze well so they can be made ahead. Just don't put the powdered sugar on them until they thaw. Thanks for the recipe Luvmybge.

Ingredients Nutrition


  1. To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
  2. Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
  3. While pulsing, pour egg white through feed tube.
  4. Process until dough forms a ball.
  5. Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
  6. Position rack in lower third of oven; preheat to 350° degrees F.
  7. Have a 12-well mini-tart plaque nearby.
  8. Use 1 level tablespoon of dough for each tartlet.
  9. Roll dough between your palms to form a smooth ball.
  10. With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
  11. To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
  12. Spoon about 2 level tablespoons of filling into each shell.
  13. (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
  14. Bake until filling and edges of crusts are golden, 22-25 minutes.
  15. Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
  16. Repeat with remaining dough, filling and preserves.
  17. Before serving sprinkle tartlets with confectioners sugar.

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