Tangerine Tea Cakes

Directions

1. 1
   Arrange 50 mini muffin paper cups on a sheet pan.
2. 2
   In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth.
3. 3
   Mix in the eggs 1 at a time, adding the single yolk last.
4. 4
   Add the flour and mix on low speed.
5. 5
   Add the melted butter and mix until blended.
6. 6
   Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full.
7. 7
   Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar.
8. 8
   Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute.
9. 9
   Cool and serve at room temperature in their papers.