Toasted Almond Frangipane Tartlets My Afternoon Tea Treat

Instructions:

1. Make the Pastry: Combine flour, butter, sugar, and salt in a food processor or by hand until it resembles breadcrumbs. Add egg yolk and ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Tartlet Shells: Roll out the chilled dough on a lightly floured surface and cut out circles slightly larger than the tartlet tins. Press the dough into the tins, trim the edges, and prick the bottoms with a fork. Chill for another 15 minutes.
3. Blind Bake the Tartlet Shells: Line the tartlet shells with parchment paper and fill with baking beans or pie weights. Bake at 375°F (190°C) for 15 minutes. Remove the parchment paper and baking beans, and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
4. Make the Frangipane: Cream together softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gradually add the almond flour and all-purpose flour, mixing until just combined. Fold in the toasted almonds.
5. Fill and Bake the Tartlets: Spoon the frangipane filling into the partially baked tartlet shells, filling almost to the top. Bake at 350°F (175°C) for 20-25 minutes, or until the frangipane is golden brown and set.
6. Make the Apricot Glaze: Heat the apricot jam and water in a small saucepan over low heat, stirring until smooth. Strain the glaze through a fine-mesh sieve.
7. Glaze the Tartlets: Brush the warm apricot glaze over the baked tartlets. Let cool completely before serving.