Tangerine Marmalade Tartlets

Step 1: For the pastry: blend dry ingredients (flour - salt) in a bowl. Cut in butter until mixture resembles coarse meal. Add water and mix until dough comes together. Shape dough into a bowl and chill for 20 minutes (****dough can be prepared 4 days ahead).

Step 2: Roll dough out on a light ly floured surface of 1/8 inch. Cut ou8t 3 1/2 inch rounds using a cookie cutter(I use a coffee cup). Gather scraps and re-roll and cut more rounds -- you should get 12 rounds. Fit rounds into 12 2-inch fluted tartlet molds; trim edges. Transfer to baking sheet.

Step 3: For the filling: Preheat oven to 375 degree F.

Step 4: Blend first 4 ingredients (almonds - flour) in a bowl.

Step 5: Place 1 teaspoon of the almond/flour mixture in center of each tartlet, pressing gently. Bake for 15 minutes or until golden brown. Cool on rack. Unmold (***can be prepared 2 days ahead; stored between waxed papter at room temp in an airtight container.

Step 6: Soften marmalade over low heat, stirring constantly. Spoon 1 1/2 teaspoons into each tartlet. Cool completely. ***can be prepared 3 hours ahead.