Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 8 tablespoons | Butter |
| 1½ cup | Flour |
| 1 tablespoon | Sugar |
| 4 \N | To 5 tbsp. ice water |
| \N \N | FILLING: |
| 2 \N | Egg yolks |
| ½ cup | Sugar |
| ½ cup | Blanched almonds, pulverized |
| 1 tablespoon | Flour |
| 1 tablespoon | Grated orange peel |
| 2 tablespoons | Whipping cream |
Pastry: In large mixing bowl, cut butter in flour until coarse crumbs. Add sugar; toss with water, 1 tablespoon at a time until forms ball. Refrigerate.
Filling: Beat egg yolks with sugar, almonds, flour and orange peel.
Add cream; beat until smooth; set aside. On lightly floured board roll out pastry to ¼ inch thick; cut into 3 inch circles. Grease and flour medium muffin pan cups. Gently fit pastry circle into each cup. Spoon about 1 fat tablespoon filling into each cup, filling to ⅛ inch from top. Bake at 400 degrees for 15-20 minutes or until filling is light golden brown. Cool on wire racks.
Submitted By BARRY WEINSTEIN On 04-02-95