Apricot Tartlets

Pastry:
12 frozen mini-tart shells
OR
1 cup (250 ml) flour
1/2 cup (125 ml) organic unsalted cold butter, cut into small pieces
Pinch of salt

2 Tbsp (30 ml) ice water

 

Filling:
1 - 9 oz (250 ml) APRICOT CONSERVE
or USAPRICOT FRUIT SPREAD
1 cup (250 ml) silvered almonds
6 to 8 plump, fresh apricots , cut in half

In a food processor with a steel blade, combine flour, butter and salt.Blend to a coarse meal. Sprinklewith ice water and blend again until dough begins to stick. Form into a ball, flatten, wrap in plastic wrap, and refrigerate 30 minutes. Roll dough to fit pie dish or tart pan. Preaheat oven to 350ºF (180ºC) and bake pastry for 20 minutes. Remove pastry, spread bottom thickly with jam, sprinkle with almond, and add apricot halves. Serve warm or chilled. Serves 6.

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