Lemon-Almond Tartlets

When I was in the retail end of the business, we used to line and fill a week’s worth of mazarin forms for both Lemon-Almond Tartlets and Mazarins at the same time. After baking, we would store them in the freezer and/or refrigerator to remove each morning and finish with either toasted almonds and lemon curd or apricot glaze and fondant. It was an easy and productive way to quickly have two pastries, similar in shape but distinctively different in taste, ready to display and sell.