Beat butter until creamy. Add sugar and beat until thoroughly incorporated.
Beat egg yolks slightly with vanilla and lemon zest. Add to creamed
mixture, stirring thoroughly. Sift dry ingredients together, then stir into
creamed mixture. Stir in almonds.
Preheat the oven to 350°. Spray two nonstick cupcake pans with vegetable
oil spray. Using a 2-tablespoon scoop (or measuring out in 2 T.
increments), place one scoop of batter into each cupcake pan. Pat the
batter gently to cover the bottom of each cup. Do not indent the dough or
the jam that is to be cooked in the center will leak through. Place 2
teaspoons of jam in the center of each tart.
Bake for about 15 minutes, until the batter has risen and turned golden
brown around the jam. After the pans have been removed from the oven, use a
sharp knife to loosen the edges of each tart. Allow the tarts to cool in
the pan until cool to the touch, at least 1 hour. Using a kitchen knife,
gently lever the tarts out onto cookie racks and allow to cool completely.
You may serve them plain, or sprinkle with powdered sugar and serve with a
scoop of best-quality vanilla ice cream.
Makes 2 dozen.
NOTE: Citrus zests and nuts are easily ground in a clean coffee grinder.
