Tangerine Marmalade Tartlets
Recipe: #16255
December 07, 2014
Categories: Desserts, Appetizers, Baby Shower, Christmas, New Years, Oven Bake, more
"Recipe source: Bon Appetit (December 1987) using #recipe16254 or your favorite marmalade"
Original is 12 servings
Ingredients
- FOR THE PASTRY
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- FOR THE FILLING
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Nutritional
- Serving Size: 1 (23.9 g)
- Calories 95.3
- Total Fat - 6.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 14 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 0.5 g
- Sugars - 3.3 g
- Protein - 1.1 g
- Calcium - 10 mg
- Iron - 0.1 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
For the pastry: blend dry ingredients (flour - salt) in a bowl. Cut in butter until mixture resembles coarse meal. Add water and mix until dough comes together. Shape dough into a bowl and chill for 20 minutes (****dough can be prepared 4 days ahead).
Step 2
Roll dough out on a light ly floured surface of 1/8 inch. Cut ou8t 3 1/2 inch rounds using a cookie cutter(I use a coffee cup). Gather scraps and re-roll and cut more rounds -- you should get 12 rounds. Fit rounds into 12 2-inch fluted tartlet molds; trim edges. Transfer to baking sheet.
Step 3
For the filling: Preheat oven to 375 degree F.
Step 4
Blend first 4 ingredients (almonds - flour) in a bowl.
Step 5
Place 1 teaspoon of the almond/flour mixture in center of each tartlet, pressing gently. Bake for 15 minutes or until golden brown. Cool on rack. Unmold (***can be prepared 2 days ahead; stored between waxed papter at room temp in an airtight container.
Step 6
Soften marmalade over low heat, stirring constantly. Spoon 1 1/2 teaspoons into each tartlet. Cool completely. ***can be prepared 3 hours ahead.
Tips
No special items needed.
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