Roll the dough out to ⅛”-1/4” thick. Cut into rounds appropriate for your tart tins. I used 4” tart tins and the recipe made 11 tarts. You can also make one large tart using a 9” quiche tin. If the dough seems too sticky, you can pinch off pieces of dough and fit them into the tart molds.
Pat the dough into the tins and put in freezer to chill.
Preheat oven to 350 degrees.
When the pastry crusts are cold, fill with almond mixture and sprinkle with sliced almonds. Pat the almonds down slightly to help them adhere to the filling.
Bake for 15-18 minutes. They are done when deep brown on top.
Brush with strained apricot jam when warm to create a beautiful glaze.