See recipe below. I'm thinking that these can be made ahead up until the
fruit is added. Thoughts/concerns/advice appreciated. The recipe was
snagged from epicurious and is originally from "self" magazine (ain't nevuh
hoid of it!). This recipe was in the "healthy desserts" section. (???)
Not sure if that's why they omitted proper marzipan or not.



TammyM



Raspberry-Marzipan Tarts




Crust
4 tablespoons butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
3/4 cup all-purpose flour, plus extra for rolling crust
4 fluted 3-inch tart pans
4 tablespoon uncooked rice or dried beans

Filling
1 tablespoon butter, softened
2 teaspoon sugar
1 large egg yolk
1/4 cup almond flour (or almond meal)
2 tablespoon 2 percent milk

Fruit
1 tablespoon apricot preserves
2 ounces fresh raspberries (about 28 berries)



Crust:
Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4
cup at a time, until you get a shaggy dough (it holds together loosely, but
it's not smooth or elastic). Dust a surface with flour, transfer dough to
surface and, with lightly floured fingers, knead once or twice until a
sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes.
Heat oven to 350°F. Divide dough in half; reserve half for Chocolate-Banana
Tarts or freeze, well-wrapped, for another use. Divide remainder into 4
pieces.


With lightly floured fingertips, press 1 piece into each tart pan, working
dough up the sides evenly. (If dough tears on bottom, smooth dough over hole
to close it up.) Prick pastry along bottom with a fork several times. Gently
press a small square of foil into each pastry shell (do not press down
hard). Top each with 1 tablespoon uncooked rice or dried beans (to prevent
pastry from puffing up). Place on a baking sheet and bake 10 minutes. Remove
foil and rice from each crust; discard. Return crust to oven; cook until
golden, about 5 minutes more. Keep oven on.

Filling:
Combine butter and sugar. Beat in yolk, followed by flour, until combined.
Beat in milk until incorporated. Divide filling among tart shells and bake
until puffed, about 15 minutes.

Fruit:
Heat preserves with 1 tablespoon water in a small sauté pan over low heat
until melted, about 3 minutes. Press through a sieve into a bowl. Let cool.
Arrange about 7 raspberries on top of each tart. Brush glaze onto
raspberries and drizzle remaining glaze over raspberries until covered.
Serve immediately.



Nutritional analysis per tart: 238 calories, 15.2 g fat (5.6 g saturated),
21 g carbs, 2.3 g fiber, 4.9 g protein

With lightly floured fingertips, press 1 piece into each tart pan, working
dough up the sides evenly. (If dough tears on bottom, smooth dough over hole
to close it up.) Prick pastry along bottom with a fork several times. Gently
press a small square of foil into each pastry shell (do not press down
hard). Top each with 1 tablespoon uncooked rice or dried beans (to prevent
pastry from puffing up). Place on a baking sheet and bake 10 minutes. Remove
foil and rice from each crust; discard. Return crust to oven; cook until
golden, about 5 minutes more. Keep oven on.

Filling:
Combine butter and sugar. Beat in yolk, followed by flour, until combined.
Beat in milk until incorporated. Divide filling among tart shells and bake
until puffed, about 15 minutes.

Fruit:
Heat preserves with 1 tablespoon water in a small sauté pan over low heat
until melted, about 3 minutes. Press through a sieve into a bowl. Let cool.
Arrange about 7 raspberries on top of each tart. Brush glaze onto
raspberries and drizzle remaining glaze over raspberries until covered.
Serve immediately.