I was snooping around on the Modern Baker Challenge site a couple weeks ago, and I noticed that it looked like one of the tartlets from the Sweet Tarts and Pies section didn't get taken by anybody to make. I thought it would be a shame if nobody made those wonderful sounding tartlets. Actually I didn't have the book at the time (I later got it from the library), so I couldn't even look at the recipe, but how could something called raspberry almond tartlets not be scrumptious. I timidly typed a message saying I would bake them if no one else had claimed them. Yea!, Phyl responded and said he had assigned them to me. I was so excited to be baking & posting about something other than bread.
It was the perfect tartlet recipe, as it called for almond paste, raspberries and sugar, several of my favorite ingredients. As luck would have it, I had exactly 4 ounces of almond paste in the freezer in a glass jar that was left over from a previous baking project. I used Smucker's Simply Fruit (Raspberry) for the seedless raspberry preserves called for in the recipe.
The crust for these tartlets was made from the Sweet Tart Dough recipe found on page 160 of Malgieri's book The Modern Baker. I made the dough the day before the tarts, although I wondered how long the dough was required to be refrigerated before you could use it. This was only the second time I had used my old Hamilton Beach food processor to make a dough. I'm amazed at how easy it is to put dough together with a food processor. It's not so fun to wash all the nooks and crannies of the processor bowl later, but I think it's worth it to save the time. It only took maybe 10 mintues to put the dough together using the food processor.