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.
Course
Dessert
Cuisine
Canadian
Prep Time1hour
Cook Time1hour
Total Time2hours
Servings36
AuthorValerie Lugonja
Ingredients
For Almond Tart Shells:
One batch of Almond Pie Crust, baked
For Apricot Purée:
1cuphomemade Classic Apricot Jam
For Marzipan:
1/2batch of Homemade Almond Paste or Marzipan
For Toasted Sugared Almond Garnish:
2cupssliced almonds: bark on or off(personal preference)
1/4cupbutter
1/2cupsugar
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