13 Ounce, thawed (3/4 The Of A 17 1/4 Ounce Or 489 Gram Package)
125 Gram (Generous 1 Cup)
125 Gram (1/2 Cup Plus 1 Tablespoon)
1 , beaten
50 Milliliter (Scant 1/4 Cup)
Grated lemon peel
1 Tablespoon (Peel Of 1 Lemon)
Blanched almond halves
On a floured1 surface, roll out pastry dough 1/8 inch (3 mm) thick.
Rinse about 8 small tartlet pans or muffin pan cups with cold water.
Out dough into rounds to fit pans or cups.
Place in pans or cups; pierce dough several times with a fork.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
To make filling, combine almonds, sugar, egg, milk, rum and lemon peel in a small bowl.
Fill tartlet shells with mixture; smooth the surfaces.
Put 3 almond halves on top of each tartlet.
Bake 20 minutes or until filling is just brown around the edges.
Cool a few minutes in pans or cups then turn out carefully onto a rack to cool completely.