Recipe - Almond Cream Fruit Tartelettes

=== COOKIE DOUGH ===
1 Stick Unsalted butter; room
temperature
One fourth cup Sugar
1 teaspoon Vanilla extract
1 Egg yolk
1 One fourth cup Cake flour
=== ALMOND FILLING ===
One fourth pound Almond paste
One fourth cup Sugar
1 Egg yolk
1 teaspoon Grated lemon zest
One half Stick Unsalted butter;
softened
1 Egg
3 tablespoon Flour
6 Dozen Halfinch friut
pieces; (sour cherries,
Raspberries; blueberries,
etc.)
One half cup Sliced almonds
Confectioners' sugar

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 1/8inch thick on a floured surface. With a floured
fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans
(2 One half 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
doughlined pan. Pipe on almond filling to cover. Sprinkle the cut or sliced up
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.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK (Show # CL8884 broadcast
05141997) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

11181998

Recipe by: Nick Malgieri

Converted by MM_Buster v2.0l.