Apricot Almond Tarts
These miniature tarts are A Canadian Foodie original recipe and a festive addition to the holiday tart tray; the lively flavourful tangy apricot filling compliments the marzipan nestling inside the rich buttery toasted-almond tart shell, perfectly.
Servings: 36
Ingredients
For Almond Tart Shells:
- One batch of Almond Pie Crust , baked
For Apricot Purée:
- 1 cup homemade Classic Apricot Jam
For Marzipan:
- 1/2 batch of Homemade Almond Paste or Marzipan
For Toasted Sugared Almond Garnish:
- 2 cups sliced almonds: bark on or off (personal preference)
- 1/4 cup butter
- 1/2 cup sugar
Instructions
For Almond Tart Shells:
- Make and bake 36 shells as per recipe instructions; cool
For Marzipan:
- Roll almond paste or marzipan into 36 small balls; place each into baked tart shell
- Flatten gently
For Apricot Purée:
- Purée jam until smooth in a food processor; add a smidgen of water, if needed
- Spoon a scant teaspoon of purée over marzipan inside of each tart shell until completely covered
- Purée will keep a month in a tightly sealed container in the fridge
For Sugared Almond Garnish:
- Melt butter and sugar in a skillet over medium heat; add almonds
- Stirring constantly, toast almonds until light brown (about 5 minutes)
- Spread on parchment paper to cool, thinly as possible
- Once cool, garnish each Apricot Almond Tart with a small cluster of sugared almonds