SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT WATCH MORE SPRING RECIPES! Foolproof Madeleines http://bit.ly/MadeleinesEWB Quiche Cups http://bit.ly/QuicheCupG Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Carrot Cake Cupcakes http://bit.ly/1bBiRvk Key Lime Cups http://bit.ly/KeyLimeEWB Spring Lamb Stew http://bit.ly/LambStewEWB Blueberry Waffles http://bit.ly/EWBWaffles Foolproof French Macarons http://bit.ly/1qUuoup Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc Creme Brulee http://bit.ly/EWBCreme Tiramisu http://bit.ly/EWBTiri Elegant French Toast http://bit.ly/FrenchToastEWB Coffee Cake http://bit.ly/CrumbCakeEWB Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa Subscribe to TheGlamorousHousewife: http://bit.ly/1ub9uYa Subscribe to GastroLabTV: http://bit.ly/1iIVpYt Subscribe to CookingwithCarolyn: http://bit.ly/1iP20Wv Subscribe to GemmaStafford: http://bit.ly/1iELTMa Subscribe to AllNatural28: http://bit.ly/1i3wFdw BETH'S APRICOT ALMOND TARTLETTE RECIPE Makes 12 tarts For Filling: 7 ounces (200g) almond paste ½ cup (120 g) of unsalted butter 3 tbsp (75 g) sugar 2 eggs ½ tsp (2.5 ml) Almond extract ¾ cup (90 g) flour 1 tsp (5 ml) baking powder ½ tsp (2.5 ml) salt 1/3 cup (50 g) sliced raw almonds Powdered sugar for garnish 12 Apricot halves (6 whole apricots) 2 sheets puffed pastry cut into 3x3 squares 1 container vanilla ice cream METHOD: Cream together the almond paste, unsalted butter and sugar. Add the eggs one at a time, beating in between additions. Add almond extract. Whisk together the flower, baking powder and salt. Add flour mixture to butter mixture to combine. Place puffed pastry on a floured surface. Cut pastry into 3x3 squares. Roll out slightly. Fit squares into a muffin tin that has been lightly sprayed with baking spray. Spoon in 2 tbsp of filling into each cup, top with 1 tsp of almonds and place apricot halves in center. Pop muffin tin in the freezer for 10 mins (or refrigerator for 15 mins) to firm up. Meanwhile preheat oven to 400F degrees (200C) Bake for 20 mins, until pastry is puffed and golden and centers are set. Allow to cool slightly, dust with powdered sugar, serve with vanilla ice cream.