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Raspberry-Marzipan Tarts

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Self Magazine
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Ingredients

4 tablespoons butter, softened

2 tablespoons sugar

1/8 teaspoon salt

1 large egg

3/4 cup all-purpose flour, plus extra for rolling crust

4 fluted 3-inch tart pans

4 tablespoons uncooked rice or dried beans

1 tablespoon butter, softened

2 teaspoons sugar

1 large egg yolk

1/4 cup almond flour (or almond meal)

2 tablespoons 2 percent milk

1 tablespoon apricot preserves

2 oz fresh raspberries (about 28 berries)

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