8 tbsp. butter
1 1/2 c. flour
1 tbsp. sugar
4-5 tbsp. ice water

FILLING:

2 egg yolks
1/2 c. sugar
1/2 c. blanched almonds, pulverized
1 tbsp. flour
1 tbsp. grated orange peel
2 tbsp. whipping cream

Pastry: In large mixing bowl, cut butter in flour until coarse crumbs. Add sugar; toss with water, 1 tablespoon at a time until forms ball. Refrigerate.

Filling: Beat egg yolks with sugar, almonds, flour and orange peel. Add cream; beat until smooth; set aside.

On lightly floured board roll out pastry to 1/4 inch thick; cut into 3 inch circles. Grease and flour medium muffin pan cups. Gently fit pastry circle into each cup. Spoon about 1 fat tablespoon filling into each cup, filling to 1/8 inch from top. Bake at 400 degrees for 15-20 minutes or until filling is light golden brown. Cool on wire racks. Makes 15-18 servings.