Recipe courtesy of Nick Malgieri
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Almond filling:


Follow the directions above for tartelette dough. After pressing in pans, set aside (do not bake.)

Preheat oven to 350 degrees. For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners' sugar.

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