Recipe: Tangerine Tea Cakes (not Tennessee)

TANGERINE TEA CAKES
Source: Gale Gand, Show: Sweet Dreams; Food TV
Yield: 50 tea cakes

13 ounces almond paste or marzipan
1 tablespoon tangerine or orange marmalade or apricot jam
1 tangerine, sectioned and rind grated
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted
1/4 cup powdered sugar

Preheat oven to 350 degrees F. Arrange 50 mini muffin paper cups on a sheet pan.

In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth.

Mix in the eggs 1 at a time, adding the single yolk last.

Add the flour and mix on low speed.

Add the melted butter and mix until blended.

Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full.

Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar.

Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.