To make dough, in the bowl of a food processor, pulse flour, sugar, salt and zest together until just blended. Scatter butter & shortening over flour mixutre and pulse until mixture has the consistency of cornmeal. While pulsing, pour egg white through feed tube. Add a bit of water if the dough is dry. Process until dough forms a ball. Transfer to a lightly floured surface and with the heel of your hand, press dough together until it is smooth and cohesive. Position rack in lower third of oven: preheat oven 350?. Have 2 ~ 12 well mini tart placque nearby. Use a level measuring Tbl. of dough for each tartlet. Roll dough between your palms to form a smooth ball. Press to distribute. I lined the cups with small squares of parchment paper.
To make filling. in the bowl of a food processor, pulse almond paste, butter, powdered sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 Tbls. filling into each shell. Then spoon about ? tsp of apricot preserves in the center of each filled tartlet. Bake until filling and edges of crust are golden, 22-25 mins. Transfer placque to a wire rack and remaining dough, filling and preserves. Make aprox. 19 tartlets.
Variations of filling: For coconut filling, reduce powdered sugar to ? cup- omit grated orange zest & apricot preserves. Add 1 tsp of rum or coconut extract. Add 1 cup shredded coconut to filling & proceed. Dust with powdered sugar when it is warm out of the oven.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 19|
|Calories from Fat: 121 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 39.2mg||12 %|
|Sodium 27.9mg||1 %|
|Potassium 83.1mg||2 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 46g|
|Protein 3.6g||5 %|
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Calories per serving: 318
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