| Dough: | | 1 cup flour | | 3 tbl powdered sugar | | 13 cup margarine, chilled | | 1 x egg yolk | | 1 tbl water | | Filling: | | 1/2 cup marzipan or almond paste | | 1/4 cup margarine, softened | | 1 x egg white | | 1/4 tsp almond extract | | 1/3 cup apricot preserves |
| | To make dough, mix flour and sugar in small bowl. With pastry cutter, cut in margarine until particles resemble small peas . Add egg yolk and water. With fork, stir until well-blended. Divide dough in 24 equal pieces. Press each piece in bottom and up sides of 1 3/4 inch miniature muffin cups. Chill lined tins while preparing filling. In small bowl, beat marzipan and margarine with electric mixer until well blended. Add egg white and almond extract. Fill each muffin cup 3/4's full. Bake at 350 for 25 minutes or until puffed and brown. Spread preserves on hot tartlets. Cool in tin on rack. Store in covered containers with wax paper between layers, or freeze. | | Makes 24 tartlets. |
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