Frangipani mince tartlets
Makes 24
PASTRY
| 1 3/4 | cups flour |
| 1/4 | cup ground almonds |
| 1/3 | cup confectioners' sugar |
| Pinch of salt | |
| 1 | stick ( 1/2 cup) chilled unsalted butter, cut into pieces |
| 1 | egg yolk |
| 2 1/2 | tablespoons ice water |
| Flour (for sprinkling) |
2. Add the butter and pulse until the mixture looks like coarse crumbs.
3. Mix the egg and water together. Add the egg mixture and pulse just until the dough starts to clump. If it feels dry, add a few more drops of water.
4. Turn the dough out onto a sheet of plastic wrap, form into a disk, and wrap securely. Refrigerate for 30 minutes.
5. Have on hand two 12-cup nonstick mini-muffin pans, and a 2 1/2-inch cookie cutter or one that is slightly larger than the cups in the pan.
6. Divide the dough in half. On a lightly floured counter, roll one piece about 1/4-inch thick. Use the cutter to stamp out 12 rounds. Reshape and reroll the scraps. Press the dough into the cups and up the sides. Do the same with the remaining disk. Chill the pans for 15 minutes.
FRANGIPANI
| 1 | egg |
| 1/4 | cup granulated sugar |
| 3 | tablespoons unsalted butter, melted and cooled slightly |
| 1/2 | cup ground almonds |
| 2 | cups mincemeat (see recipe) |
| 1/3 | cup sliced almonds |
1. Set the oven at 400 degrees.
2. In a medium bowl, stir together the egg, sugar, butter, and ground almonds.
3. Place a heaping teaspoon of mincemeat in each pastry shell. Top with a heaping teaspoon of almond mixture. If you use too much topping, it will run over the shells and stick to the pan. Sprinkle with sliced almonds.
4. Bake the tartlets for 15 minutes or until the pastry and topping are golden.
5. Cool in the pan for 5 minutes. Use a blunt knife to remove the tarts from the pan and cool on a wire rack. Adapted from "How to be a Domestic Goddess" 
