TANGERINE TEA CAKES

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Tangerine Tea Cakes image

Provided by Food Network

Categories     dessert

Time 55m

Yield 50 tea cakes

Number Of Ingredients 8

1/4 cup powdered sugar
13 ounces almond paste or marzipan
1 tablespoon tangerine or orange marmalade or apricot jam
1 tangerine, sectioned and rind grated
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted

Steps:

  • Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.

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