In a letter written from prison, Paul requested Timothy to bring him “the books” (2 Tim. 4:13). Charles Spurgeon, the nineteenth-century “prince of preachers,” expressed amazement at such a request from Paul: “He is inspired, and yet he wants books! He has been preaching at least for thirty years, and yet he wants books! He had seen the Lord, and yet he wants books! He had had a wider experience than most men, and yet he wants books! He had been caught up into the third heaven, and had heard things which it was unlawful for a men to utter, yet he wants books! He had written the major part of the New Testament, and yet he wants books! Spurgeon then reminds us, “He who will not use the thoughts of other men’s brains proves he has no brains of his own.”

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cklive07	24	servings

INGREDIENTS

		=== COOKIE DOUGH ===
1		Stick Unsalted butter; room temperature
1/4	c	Sugar
1	ts	Vanilla extract
1		Egg yolk
1 1/4	c	Cake flour
		=== ALMOND FILLING ===
1/4	lb	Almond paste
1/4	c	Sugar
1		Egg yolk
1	ts	Grated lemon zest
1/2		Stick Unsalted butter; softened
1		Egg
3	tb	Flour
6		Dozen Half-inch friut pieces; (sour cherries,
		Raspberries; blueberries, etc.)
1/2	c	Sliced almonds
		Confectioners' sugar

INSTRUCTIONS

For the dough: Beat butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and
continue beating until smooth and shiny, about 3 more minutes. Stop
the mixer, sift the cake flour and add to the butter mixture. Pulse
the mixer on and off to incorporate the flour. Scrape the dough onto
a piece of plastic, wrap and chill it until firm. Roll the chilled
cookie dough 1/8-inch thick on a floured surface. With a floured
fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans
(2 1/2 inches with straight edges) with the disk of dough. Preheat
oven to 350 degrees. For the filling: Combine almond paste, sugar,
yolk and zest and beat by machine until smooth. Beat in butter,
scrape bowl and beaters and beat in egg. Continue beating until
light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw
dough-lined pan. Pipe on almond filling to cover. Sprinkle the sliced
almonds evenly over the filling. Bake for 25 minutes or until the
dough is baked through and filling is set. Cool in pans, unmold and
dust with confectioners' sugar. This recipe yields 24 tartlets.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-8884 broadcast
05-14-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-18-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.

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