Ingredients
Almond Filling
1 lb  FELCHLIN-Swiss California Almond Paste
2 oz  Sugar
8 oz  Butter, soft
4 ea  Whole eggs
4 oz  Cake flour, sifted

Preparation
Place the California Almond Paste and sugar into a mixer fittedwith the paddle attachment and mix on medium speed untilcombined. With the machine running add the butter a little at atime until fully incorporated. Continue to mix on medium speedfor about 3 to 4 minutes or until the mixture becomes light andfluffy. With the machine running add the eggs one at a time. Stopthe machine and scrape down the bowl. Add all of the cake flourat once and mix on low speed just until completely combined.

Setting
Place 18 Tartelette Shells on to a full sheet lined with parchmentpaper. Pipe a thin layer of Strawberry Marmalade into the bottomof each Tartelette Shell. Divide the Almond Filling between theTartelette Shells and smooth the tops with a spatula. Bake thetartelettes in an oven that has been pre heated to 375°F for about15 to 20 minutes, or until they become golden brown and springback when gently pressed in the center.

Decoration
Spread a thin layer of Strawberry Marmalade on top of the almondfilling of each tartelette. Arrange fresh fruit on top of the tartelettesand apply Neutral Gel Clear as directed.

Specialty Ingredients
#20165 Tartelette Shells, 4”-Sweet
#31345 Felchlin-Swiss California Almond Paste
#41005 Bakbel Strawberry Marmalade
#41042 Bakbel Neutral Gel Clear