Preheat the oven to 375ºF.  Lightly grease 18 shallow 2-inch tart shells.  (Or use mini muffin tins.) Roll the pastry dough out on a lightly floured surface to 1/4-inch thick.  Cut out circles of the dough then press one dough circle into each tart tin or mini muffin pan. (Or roll the dough into a uniform log and divide it into 18 pieces.  Press each piece of dough into each buttered tin to ¼-inch thickness.)

For the filling, blend together the Love'n Bake Almond Paste and sugar in the bowl of a mixer fitted with the paddle until smooth, about 2 minutes.  Add the butter, lemon juice and grated lemon zest.  When smooth, add the eggs, one at a time, scraping down the bowl between each addition.  Add the flour and blend well.

Spoon the filling into each tart shell until they are ¾ full.

Bake the tarts in the center of the oven until evenly browned, for approximately 25 to 30 minutes.  Let cool 5 minutes in the pan  then unmold onto a cooling rack.

Blend the confectioner's sugar and lemon juice and spoon this glaze over each tart while still warm.  Wrapped tightly these will keep for 1 month in the freezer.  For best results, do not glaze the tartlets before freezing.

To make individual fruit tartlets, do not glaze the tartlets after baking. Brush the tops of each tartlet with some jelly or thinned preserves. Garnish with slices of fruit or berries.  You may want to lightly brush the fruit with some preserves to add shine before serving.

The Yield may vary depending on the size pans used.