Jam-Filled Frangipane Tartlets

To make the pastry, in the bowl of a food processor, combine the flour, confectioners' sugar and salt and pulse to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process to form large, moist crumbs, 10 to 15 seconds more.

Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate at least 1 hour.

Position a rack in the center of an oven and preheat to 400°F.

Working with one piece of dough at a time, roll out to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds of pastry. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan. Using your fingers, press the pastry to fit into the well. Refrigerate until ready to bake.

To make the frangipane, in the bowl of an electric mixer, beat the butter until light and creamy. Add the almond paste and granulated sugar and beat until smooth and creamy. While beating, add the eggs a little at a time, blending well after each addition. Reduce the speed to low and fold in the cake flour until just blended and no lumps of flour remain.

Spoon about 1 heaping tsp. jam into each tart shell, making a thin layer about 1/4 inch deep. Spoon the frangipane into each shell, filling it just to the top. Bake until the tartlets are golden, 12 to 15 minutes. Set the pan on a wire rack, cool the tartlets to room temperature and remove from pan. Repeat with remaining dough to make 12 more tartlets. Dust tartlets with confectioners' sugar before serving.