APRICOT TEA CAKES

2/3 cup almond paste
2 large eggs
13 canned apricots in syrup (about 1 1/4 15 1/2-ounce cans), drained
3 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, melted

Combine almond paste, eggs and 8 apricot halves in food processor and process until smooth, about 20 seconds. Add flour and salt and process until blended. Add melted butter and process 1 minute. Pour batter into glass measure with spout. Chill batter for 20 minutes.

Preheat oven to 350 degrees F. Line 36 mini-muffin cups with paper petit four cups.

Slice remaining 5 apricot halves lengthwise into 1/4-inch strips. Pour batter into muffin cups, filling them to 1/8 inch from tops. Arrange an apricot slice on top of each.

Bake 30 to 35 minutes, until cakes are golden and toothpick inserted in center comes out clean. Let cool in pan on wire rack. Store in an airtight container at room temperature for up to a week.

Makes about 36
Source: Simply Sensational Desserts by Francois Payard