Instructions: Heat oven to 350 degrees. Butter 48 petit-four molds or mini-muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot puree on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl. Add flour, and mix to combine. Add melted butter; mix until batter is smooth and uniform.

Using a pastry bag fitted with a coupler, pipe batter into petit-four molds or minimuffin pans, filling them 3/4 full. Top each with a piece of pineapple, and bake until light golden brown, 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes. Remove tea cakes from molds, and return to wire rack to cool completely. Before serving, sprinkle tea cakes with confectioners sugar.

This recipe yields about 4 dozen.

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