Almond Cream Cheese Tartelettes

Ok, so I'm lying. These aren't really tartelettes... this a recipe for bars, but I didn't have enough confectioners' sugar for the whole recipe, so I halved it, and tartelette pans are adorable, so here we are. By all means double this recipe and make bars, an unexpected alternative to brownies or lemon squares (Three desserts mentioned in one sentence. Oh, I'm hungry now.). This recipe is beautiful, no matter the shape or size.

Almond Cream Cheese Tartelettes
adapted from Cooking.com

yields 4 tartlettes or 8 mini tartelettes (tartelettettes?)
(if the recipe is doubled, you get a 9 x 13 pan of about 24 bars)

Ingredients:
Crust:
1/2 cup butter (1 stick)
1/4 cup confectioners' sugar
1 cup flour

Filling:
4 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla or almond extract if desired

Frosting:
1 1/4 cup confectioners' sugar
1/4 cup butter, softened
2 teaspoons almond milk
1/2 cup slivered almonds

Directions:
Preheat oven to 350 F.

Crust: Cut butter into dry ingredients (you can use a pastry cutter or a food processor). Pat into pans. Bake 15-20 minutes until just starting to become golden around the edges. Remove from oven.

Filling: Cream sugar and cream cheese until blended. Beat in egg and extract until fluffy.

Pour over warm crusts and return to oven to bake for about another 15 minutes. Remove from the oven and let cool completely.

Frosting: Cream sugar and butter, add almond milk and beat for 2 minutes.

Spread evenly on cooled tartelettes. Sprinkle with almonds.

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Flaked Coconut Jujube Balls

Until this past Sunday, the only Jujubes I'd ever heard of were the ones in the glass counter at the movie theater. Apparently they are a fruit, most common in Persian, Indian, and east Asian cuisine.  For some reason they showed up at the local farmers' market in Tucson for 15/$1. I was intrigued and paid the dollar to satisfy my curiosity.

To a simple jujube-newbie (say that five times fast!) like myself, a jujube is basically a mini apple. I decided to add some complementary flavors from my cupboard and came up with this delightful and easy to make snack.

If you don't run into a jujube, apples would be an appropriate substitute, and a great way to trick your friends and family into eating fruit. I think they make a cute bite-sized gift as well.

Flaked Coconut Jujube Balls

yields about one dozen 1-inch balls

15 jujubes, cored and chopped
1/4 cup slivered almonds (whole or slivered)
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 flaked coconut

Pulse jujubes, almonds, brown sugar, and cinnamon in a food processor until a paste forms. Transfer paste to a cool surface and roll into 1-inch balls.

Roll balls in flaked coconut. Can be stored in refrigerator up to two days.

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