Almond Tarts with Apricot Preserves

For the dough:
1 ½ C all-purpose flour
1/4 C granulated sugar
1/8 t salt
1 t finely grated orange zest
8 T (1 stick) chilled unsalted butter, cut into 1/2" cubes
1 egg white, whisked until frothy

For the almond filling:
3/4 C almond paste
6 T (3/4 stick ) unsalted butter
1 C confectioners' sugar
1 egg
1 egg yolk
1 t vanilla extract
1 t finely grated orange zest
1/4 C B&R Farms Dried Apricot Preserves

DOUGH: In the bowl of a food processer, pulse flour, granulated sugar, salt and orange zest together until blended. Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal. While pulsing, pour egg white through feed tube. 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 to 350F.

Have a 12-well tartlet pan nearby. Use 1 level T of dough for each tartlet. Roll dough between your hands to form a smooth ball. With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.

Almond filling: In the bowl of the food processer, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 T filling into each tartlet. Then spoon about ½ t of preserves in the center of each filled tartlet.

Bake until filling and edges of crust are golden, 22-25 min. Transfer pan to a wire rack and cool about 10 min.  Remove tartlets and place on rack to cool completely.  Repeat with remaining dough, filling and preserves. Makes 20 tartlets.