In a mixing bowl, whisk together 2 cups of all-purpose flour and ½ cup of confectioners' sugar until well combined. Cut in 1 cup of cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes to allow it to firm up.

Preheat your oven to 350°F (175°C). Once the dough is chilled, roll it into twenty-four 1-inch balls. Press each ball into the bottom and up the sides of greased miniature muffin cups, ensuring they are even and smooth.

In a large mixing bowl, beat together 8 oz of almond paste and ¼ cup of softened butter until the mixture is creamy and well blended. Add 1 large egg white and 1 teaspoon of almond extract to the bowl, mixing until fully incorporated.

Spoon about 2 teaspoons of the prepared filling into each tart shell, gently shaping it into a slight dome on top.

Place the filled tartlet shells in the preheated oven and bake for 20-25 minutes until golden brown and set in the center.

Allow the tartlets to cool in the tin for about 5 minutes before transferring them to a wire rack. Once cool, generously top each tartlet with apricot preserves.

Arrange your Heavenly Apricot-Almond Tartlets on a lovely serving platter, and dust with confectioners' sugar if desired. Serve warm or at room temperature.