Sugar Dough:
10 ounces butter (room temperature)
5 ounces granulated sugar
2 eggs
1/2 of a lemon rind
18 ounces pastry flour (or all-purpose) sifted
1/4 ounce baking powder

Mix butter, sugar, eggs, and lemon rind. Add sifted flour and baking powder, blend well. Set in refrigerator for 1 hour. Line each tart shell with sugar dough, trimming sides.

Caramel Pecan Tart Filling:
9 ounces sugar
2 ounces milk
6 ounces almond paste
4 ounces heavy cream
8 ounces pecan halves

Place sugar and milk in saucepan and caramelize to light brown. Add soft almond paste to caramelized sugar. Mix with wooden spoon and slowly add heavy cream. Finally add pecans and mix well (cool mixture down). Fill in tart shells and bake at at 365 Fahrenheit for about 30 minutes. Cool to room temperature and glaze with Apricot Glaze below. Serve with vanilla ice cream or whipped cream.

Apricot Glaze:

Over medium heat, mix 2 parts marmalade to 1 part water. Mix well. Bring to a boil. Glaze caramel pecan tart.
Yeild: five 5-inch tarts.