Instructions: For the dough: Beat butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.

Roll the chilled cookie dough 1/8-inch thick on a floured surface. With a floured fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans (2 1/2 inches with straight edges) with the disk of dough.

Preheat oven to 350 degrees.

For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough-lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners sugar.

This recipe yields 24 tartlets.

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