Miniature Almond Pastries
|Rich pastry shell||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground almonds||6 Tablespoon|
|All purpose flour||1 Tablespoon|
|Grated lemon rind||2 1⁄2 Teaspoon|
|Heavy cream||3 Tablespoon|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
|Sliced almonds||1 Ounce (1/4 Cup)|
Preheat oven to 375 degrees.
Lightly grease miniature muffin tins (ones with cups about 1 3/4 inches in diameter).
Make one recipe Rich Pastry Shell.
Chill the pastry well, preferably overnight.
When it is well chilled, roll out the pastry, one-half at a time, preferably on a cold surface, until no more than 1/8 inch thick.
(Lightly flour the work surface and rolling pin if necessary, but avoid overflouring or pastry may toughen.) Using a 2 1/2-inch round cookie or biscuit cutter, cut out pastry rounds.
Gently press the soft pastry rounds into the greased muffin tins.
Beat together the egg yolks, sugar, ground almonds, flour, and grated lemon rind.
Add the cream, and beat until smooth.
Drop a very small amount of raspberry jam, about 1/4 teaspoon, into the bottom of each miniature pastry.
Spoon on top approximately 1 teaspoon of almond filling, filling each pastry cup almost to the top.
Place 1 or 2 sliced almonds on top of each one.
Finally, lightly sprinkle 1 tablespoon sugar over all.
Bake Maids of Honor for about 20 minutes, or until golden brown.
Let pastries cool slightly before taking them out of the tins.