Almond Cream Fruit Tartelettes

Recipe Ingredients

		Cookie Dough
1 stick		Unsalted butter - room temperature
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Vanilla extract
1		Egg yolk
1 1/4 cups	78g / 2.8oz	Cake flour
		Almond Filling
1/4 lb	113g / 4oz	Almond paste
1/4 cup	49g / 1.7oz	Sugar
1		Egg yolk
1 teaspoon	5ml	Grated lemon zest
1/2 stick		Unsalted butter - softened
1		Egg
3 tablespoons	45ml	Flour
6		Half-inch friut pieces, (sour cherries, raspberries, blueberries, etc.)
1/2 cup	46g / 1.6oz	Sliced almonds
		Confectioners' sugar

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8884 broadcast 05-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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