Regal Almond Tartlets
|Pastry||1 (For 2 Crust Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground almonds||7 Ounce (1 1/4 Cups)|
|Orange juice||2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Butter/Margarine||2 1⁄2 Tablespoon, softened|
|Raspberry jelly||1⁄2 Cup (8 tbs)|
Prepare tartlet shells from the pastry using muffin pans having 1 3/4 x l inch wells (about 24 wells).
Using scallop-edged cookie cutter, cut pastry rounds about 1 inch larger than the overall size of the wells.
Gently fit a round into each well, reserving the remaining pastry.
Prick the entire surface of the pastry with a fork.
Bake the shells at 450Â°F 10 minutes.
Remove to wire racks and cool slightly in the muffin pans.
To prepare filling, sift together and set aside the sugar and flour.
Mix the almonds, orange juice, and extract; set aside.
Beat the eggs until piled softly, then beat in the sugar-flour mixture and the softened butter.
Blend in the almond mixture thoroughly.
Spread about 1/2 teaspoon jelly over bottom of each tart shell, then fill each about three-fourths full with the filling mixture.
Using a sharp knife, cut small strips from the reserved pastry.
Place 2 strips crossed on each tart.
Bake at 350Â°F about 15 minutes, or until tarts are delicately browned and filling is set.
Cool slightly before removing from pans.
Cool completely on wire racks.