1 pkg. Pillsbury pie shells (or make your own pastry)
4 oz. ground almonds
4 oz. fine sugar (can make fine sugar in blender)
1 egg
3 tbsp. milk
1 tbsp. rum
Grated rind of 1 lemon
12 almonds, halved
2 tbsp. apricot jam

Follow directions on Pillsbury package to roll out pastry, about 1/8-inch thick. Use a small (about 8 tartlet) pan or a VERY SMALL muffin pan.

Line each with pastry. Prick the pastry several times with a fork. Let stand in refrigerator for 15 minutes.

Meanwhile, preheat oven to 400 degrees. Mix ground almonds, sugar, egg, milk, rum and lemon rind together with mixer.