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For the dough
1 1/2 cups Flour
1/4 cup granulated Sugar
1 teaspoon finely grated Orange Zest
1/4 lb chilled Butter, cut into 1/2 inch cubes
1 Egg White, whisked until frothy
For the almond filling
1 (7 ounce) package Almond Paste
6 Tablespoons Butter
1 cup Confectioners Sugar
1 Egg
1 Egg Yolk
1 teaspoon Vanilla Extract
1 teaspoon finely grated Orange Zest
1/4 cup Apricot Preserves
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To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just 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 350° degrees F. Have a 12-well mini-tart plaque nearby. Use 1 level tablespoon of dough for each tartlet. Roll dough between your palms to form a smooth ball. With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly. To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 level tablespoons of filling into each shell. Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet. Bake until filling and edges of crusts are golden, 22-25 minutes. Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely. Repeat with remaining dough, filling and preserves. Before serving sprinkle tartlets with confectioners sugar.
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