Ken, This is my own recipe, a favorite almond tart made using almond paste. The glaze on top dries to a thin, shiny coating. Using less lemon juice would make it thicken and quite white. Also good topped with fresh fruit, this tart can be made in one large pan.

Lemon Mazarins - Swedish Almond Tartlets

For the dough:
4 ounces butter, soft
1/3 cup sugar
1 egg yolk
1 1/3 cups sifted all-purpose flour

1. Beat together the butter and sugar. Stir in the eggs yolks and mix well. Add the flour and work the dough with your hands until well blended and smooth. Wrap in plastic wrap. Chill for 15 minutes or longer before using.

For the filling:
8 ounces almond paste
1/3 cup sugar
4 ounces butter, softened
2 tablespoons lemon juice
3 eggs
1/4 cup all purpose flour

For the glaze
1 cup confectioner’s sugar
2 tablespoons lemon juice

1. Preheat the oven to 375 F. Lightly grease 18 shallow 3” tarte shells. Roll the pastry dough into a log and divide into 18 pieces. Press each piece of dough into each buttered tin to 1/4-inch thickness.

2. For the filling, blend together the almond paste and sugar in the bowl of a food processor. Add the butter and Absolut Citron. When smooth, add the eggs, one at a time. Add the flour and blend well.

3. Spoon the filling into each tarte shell just to the edge but not over.

4. Bake in the center of the oven for 25 to 30 minutes or until evenly browned. Let cool then unmold.

5. Blend the confectioner’s sugar and lemon juice and spoon this glaze over each tarte while still warm.

Yield: 18 tartlets