Ingrients & Directions

1 Stick Unsalted butter; room
1/4 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/4 c Cake flour
1/4 lb Almond paste
1/4 c Sugar
1 Egg yolk
1 ts Grated lemon zest
1/2 Stick Unsalted butter;
1 Egg
3 tb Flour
6 Dozen Half-inch friut
-pieces; (sour cherries,
Raspberries; blueberries,
1/2 c Sliced almonds
Confectioners’ sugar

For the dough: Beat butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and
continue beating until smooth and shiny, about 3 more minutes. Stop
the mixer, sift the cake flour and add to the butter mixture. Pulse
the mixer on and off to incorporate the flour. Scrape the dough onto
a piece of plastic, wrap and chill it until firm. Roll the chilled
cookie dough 1/8-inch thick on a floured surface. With a floured
fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans
(2 1/2 inches with straight edges) with the disk of dough. Preheat
oven to 350 degrees. For the filling: Combine almond paste, sugar,
yolk and zest and beat by machine until smooth. Beat in butter,
scrape bowl and beaters and beat in egg. Continue beating until
light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw
dough-lined pan. Pipe on almond filling to cover. Sprinkle the sliced
almonds evenly over the filling. Bake for 25 minutes or until the
dough is baked through and filling is set. Cool in pans, unmold and
dust with confectioners’ sugar. This recipe yields 24 tartlets.

24 servings