Recipe for Raspberry Almond Tarts


    Raspberry Almond Tarts

    1/2 cup butter, softened
    3 ounces cream cheese, softened
    1 cup all-purpose flour
    1/3 cup seedless raspberry preserves
    1 egg
    1/2 cup granulated sugar
    1/3 cup almond paste, crumbled
    1/3 cup whole blanched almonds, coarsely chopped

    Beat the butter and cream cheese in a mixing bowl until light and fluffy. Add the flour and beat until blended. Chill, covered, for 1 hour.

    Shape the chilled pastry into 24 (1-inch) balls. Press over the bottoms and sides of ungreased miniature muffin cups. Spoon 1/2 teaspoon of raspberry preserves into each cup.

    Combine the egg, sugar and almond paste in a bowl. Spoon 1 teaspoon over the preserves in each cup. Sprinkle with chopped almonds. Bake at 325 degrees F for 25 to 30 minutes. Cool slightly in the pan. Remove from the cups to a wire rack to cool completely.

    Tarts may be frozen for up to one month.

    Yield: 2 dozen tarts