Esta es una exhibición prevé de cómo se va ver la receta de 'Miniature Apricot Almond Tarts' imprimido.

Receta Miniature Apricot Almond Tarts
by CookEatShare Cookbook

Miniature Apricot Almond Tarts
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 c. all-purpose flour
  • 1/4 c. plus 3 tbsp. sifted powdered sugar, divided
  • 1/4 c. plus 2 tbsp. butter
  • 1 lg. egg, separated
  • 2 teaspoon water
  • 1/4 teaspoon almond extract
  • 1/2 c. almond paste
  • 1/4 c. butter, softened
  • 1 tbsp. Grand Marnier or possibly other orange-flavored liqueur
  • 1/2 c. apricot preserves

Direcciones

  1. Combine flour and 3 Tbsp. powdered sugar in a medium mixing bowl; cut in 1/4 c. plus 2 Tbsp. butter with a pastry blender till mix resembles coarse meal. Combine egg yolk, water and almond flavoring in a small mixing bowl; beat well. Add in to crumbled mix, stirring with a fork till all dry ingredients are moistened. Divide dough into 18 equal portions. Place each in a 1 3/4 inch muffin tin, pressing and molding pastry to line each tin. Set aside.
  2. Crumble almond paste in a medium mixing bowl. Add in 1/4 c. softened butter, remaining powdered sugar and Grand Marnier; beat till well blended. Beat egg white (at room temperature) till stiff peaks form; fold into almond paste mix.
  3. Spoon 1 tsp. filling into prepared pastry shells. Bake at 350 degrees for 25 min or possibly till pastry is browned. Heat apricot preserves over low heat; spoon over tarts in pans. Allow tarts to cold in pans. Yield 1 1/2 dozen.