Instructions: * Note: Use fruit such as apricots blueberries, strawberries, and pineapple.

Heat oven to 375 degrees. Butter 24 four-inch nonstick tart pans with straight sides. Set aside. Combine butter, sugar, corn syrup, and milk in a medium saucepan. Mix thoroughly. Heat, stirring frequently, until mixture just begins to boil. Remove from heat, and stir in almonds and dried fruit. Cool to room temperature.

Spread about 1 tablespoon of the mixture into each of the prepared pans. The mixture should evenly cover bottom of pans. Bake until dark golden brown, 5 to 7 minutes. Let cool slightly.

While cookies are still warm, use a small offset spatula to remove them from tart pans. Drape tuiles over a rolling pin or in a tuile pan, and let cool completely.

Make the Tempered Chocolate: Place 6 ounces of the chocolate in a medium stainless-steel bowl set over a saucepan of simmering water. Stirring frequently, heat chocolate to 118 to 120 degrees. Remove bowl from heat, and add remaining 10 ounces of chocolate, stirring constantly to cool chocolate to 80 to 82 degrees. Place bowl over simmering water again, for about 1 minute. Remove from heat; stir constantly until chocolate is 88 to 90 degrees. If chocolate is lumpy, place bowl over simmering water for 3 to 5 seconds at time. Remove from heat, and continue stirring until lumps disappear. Check for temper by dipping the tip of a small offset spatula into chocolate. Set spatula aside to allow chocolate to dry. Chocolate is tempered if it dries shiny and hard. Keep bowl of tempered chocolate on a heating pad covered with a towel to prevent overheating. (Makes 1 pound)

Dip tuiles in chocolate to coat halfway. Let stand until chocolate sets. Store in an airtight container for up to 2 days.

This recipe yields about 2 dozen cookies.

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