Ginger Apricot Tartlets
Yield: 4 tarts
In a small bowl, whisk together the egg yolks and kirsch. Set aside.
Pulse together the flour, sugar and salt in a food processor briefly just to blend together. Add the butter and pulse until the mixture resembles coarse meal. Add the egg/kirsch mixture and pulse until moist clumps form.
Gather the mixture together and split into 4 equal balls then form each into a disk. Wrap in plastic wrap and refrigerate to chill for 1 hour.
Preheat oven to 375 degrees.
Roll dough out to a circle then press evenly into the bottom and up the sides of an 4-inch tart pan with a removable bottom. Set aside in the refrigerator and prepare the filling.
Blend almond paste and sugar in the food processor until almond paste is finely ground. Add flour and butter then process until well combined. Add eggs, 1/4 cup Bonne Maman Apricot Preserves, orange juice and almond extract. Process until smooth. Spread filling in crust.
Add small dollops of remaining preserves over the top of the tart filling. Gently drag the tip of a sharp knife through center of the dollop to create a heart or swirl decoratively. Sprinkle top with sparkling sugar, if desired.
Bake in preheated oven for 40-45 minutes until golden brown and center is set. Cool to room temperature and serve.