|Basic sweet short pastry||1⁄2|
|Confectioner's sugar||1⁄4 Cup (4 tbs), sifted|
|Ground almonds||3⁄4 Cup (12 tbs)|
|Egg white||1 , beaten|
Roll pastry on lightly floured surface until very thin.
Cut into 24 circles with 2 1/2 inch cookie cutter; press into miniature cupcake pans.
Prick bottoms and sides of shells.
Combine 1 1/2 cups sugar and almonds in medium-size bowl.
Stir in enough egg white to make mixture consistency of thick paste.
Fill tart shells to just below rims with mixture.
Sprinkle generously with confectioners' sugar.
Bake in preheated 350Â°F oven until filling is rounded and tarts are golden brown.
Remove tarts from pans; place on wire rack until completely cooled.
Place 2 skewers evenly over tarts; sift with confectioners' sugar to make a design