1 c. all-purpose flour
1/4 c. plus 3 tbsp. sifted powdered sugar, divided
1/4 c. plus 2 tbsp. butter
1 lg. egg, separated
2 tsp. water
1/4 tsp. almond extract
1/2 c. almond paste
1/4 c. butter, softened
1 tbsp. Grand Marnier or other orange-flavored liqueur
1/2 c. apricot preserves

Combine flour and 3 tablespoons powdered sugar in a medium mixing bowl; cut in 1/4 cup plus 2 tablespoon butter with a pastry blender until mixture resembles coarse meal. Combine egg yolk, water and almond flavoring in a small mixing bowl; beat well. Add to crumbled mixture, stirring with a fork until all dry ingredients are moistened. Divide dough into 18 equal portions. Place each in a 1 3/4 inch muffin tin, pressing and molding pastry to line each tin. Set aside.

Crumble almond paste in a medium mixing bowl. Add 1/4 cup softened butter, remaining powdered sugar and Grand Marnier; beat until well blended. Beat egg white (at room temperature) until stiff peaks form; fold into almond paste mixture.

Spoon 1 teaspoon filling into prepared pastry shells. Bake at 350 degrees for 25 minutes or until pastry is browned. Melt apricot preserves over low heat; spoon over tarts in pans. Allow tarts to cool in pans. Yield 1 1/2 dozen.