1. Preheat the oven to 375°F. Lightly grease a mini-muffin pan.

  2. To make the crust: Whisk together the flour, sugar, and salt.

  3. Work in the 8 tablespoons (113g) cold butter until the mixture is crumbly.

  4. Whisk the egg yolks with the 1/4 cup (57g) milk, and add to the dough, stirring until cohesive.

  5. Divide the dough into 36 pieces (a scant 13g each).

  6. Press the pieces into the bottom and up the sides of the mini-muffin cups. There's enough dough that you'll have to do this in two batches: baking one batch, turning the tarts out, then cooling the pan and baking the remainder.

  7. Refrigerate the dough in the pan until ready to fill.

  8. To make the filling: Beat together the 4 tablespoons (56g) butter, salt, 3/4 cup (149g) sugar, flour, and nutmeg.

  9. Beat in the egg whites and extract, then stir in the almond flour or ground almonds.

  10. To assemble and bake the tarts: Place 1/4 to 1/2 teaspoon jam into the bottom of each pastry-lined cup, enough to cover the bottom. Cover with 2 teaspoons of the filling; a level teaspoon cookie scoop works well here.

  11. Bake the tarts for 15 to 20 minutes, until the tops are lightly browned.

  12. Cool the tarts slightly before removing them from the pan to cool on a rack.

  13. Repeat with the remainder of the dough and filling.

  14. To make the glaze: Stir together the glaze ingredients, adding the water a bit at a time to make a medium-thin glaze.

  15. Drizzle the glaze over the cooled tarts.

  16. Tarts may be stored airtight for several days, or frozen for longer storage.