Almond Rose Water Tartlets

Ingredients

• 4 oz Jordan almonds
• 12-14 apricot or peach kernels
• 2 tbsp rose water
• 1 tbsp sherry (sack)
• 4 oz powdered sugar
• 4 oz unsalted butter, melted
• 3 tbsp heavy cream
• 4 egg yolks
• Grated nutmeg
• Shortcrust pastry
• Fine sugar for topping

Method

1. 1 Blanch almonds and kernels in cold water, peel, and beat finely with rose water and sherry.
2. 2 Beat in powdered sugar gradually until light. Mix in melted butter and cream.
3. 3 Fold in beaten egg yolks and grated nutmeg until well combined.
4. 4 Fill shortcrust pastry shells, sprinkle with fine sugar, and bake at 350°F until set.