**Almond Tartlets**

These lovely pastries look like **Almond Tartlets**, which are individual tart pastries filled with a rich almond cream (frangipane) and topped with sliced almonds. Here’s how you can make them:

 Ingredients:

For the Tart Shell:
– **All-purpose flour**: 1 1/4 cups (160g)
– **Unsalted butter**: 1/2 cup (115g), cold and cubed
– **Sugar**: 2 tablespoons
– **Salt**: 1/4 teaspoon
– **Egg yolk**: 1
– **Ice water**: 2-3 tablespoons

For the Almond Filling (Frangipane):
– **Unsalted butter**: 1/2 cup (115g), softened
– **Sugar**: 1/2 cup (100g)
– **Eggs**: 2 large
– **Almond flour**: 1 cup (100g)
– **All-purpose flour**: 2 tablespoons
– **Vanilla extract**: 1 teaspoon
– **Almond extract**: 1/2 teaspoon (optional)

For the Topping:
– **Sliced almonds**: 1/2 cup (50g)
– **Powdered sugar**: for dusting (optional)

Instructions:

Make the Tart Shell:
1. **Prepare the Dough:**
– In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
– Add the egg yolk and pulse a few more times. Gradually add the ice water, 1 tablespoon at a time, until the dough starts to come together.

2. **Chill the Dough:**
– Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

3. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).

4. **Roll and Cut the Dough:**
– Roll out the chilled dough to about 1/8 inch thickness. Cut out circles slightly larger than your tartlet pans and press the dough into the pans. Trim any excess dough.

5. **Blind Bake:**
– Prick the bottoms of the tart shells with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, until lightly golden. Remove the weights and parchment paper, and let the shells cool slightly.

Make the Almond Filling (Frangipane):
6. **Cream the Butter and Sugar:**
– In a mixing bowl, cream the softened butter and sugar together until light and fluffy.

7. **Add the Eggs and Dry Ingredients:**
– Beat in the eggs one at a time. Add the almond flour, all-purpose flour, vanilla extract, and almond extract (if using). Mix until well combined.

Assemble and Bake the Tartlets:
8. **Fill the Tart Shells:**
– Spoon the almond filling into the pre-baked tart shells, spreading it evenly.

9. **Add the Almonds:**
– Sprinkle the sliced almonds over the top of the filling.

10. **Bake:**
– Bake the tartlets in the preheated oven for 20-25 minutes, or until the filling is set and golden brown.

11. **Cool and Serve:**
– Allow the tartlets to cool completely in the pans before removing them. Dust with powdered sugar if desired.

These **Almond Tartlets** are perfect for tea time or as a delightful dessert. They have a delicate buttery crust, a rich almond filling, and a lovely crunch from the sliced almonds. Enjoy! If you need more recipes or have questions, feel free to ask.