Raspberry Almond Tarts

  • 1/2 cup butter or margarine, softened
  • 1 (3 oz) package cream cheese
  • 1 cup flour
  • 1/3 cup seedless raspberry preserves
  • 1 large egg
  • 1/2 cup sugar
  • 1/3 cup almond paste, crumbled
  • 1/4 cup sliced almonds, coarsely chopped

 

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add flour, beating until blended. Cover and chill one hour.
  2. Shape pastry into 24, 1-inch balls. Place balls on ungreased miniature (1 3/4") muffin pans. Press evenly into bottom and up sides.
  3. Spoon 1/2 teaspoon preserves into each tart. Stir together egg, sugar and almond paste. Spoon 1 teaspoon mixture over preserves and sprinkle with chopped almonds.
  4. Bake at 325 for 25 - 30 minutes. Cool slightly in pans on a wire rack. Remove from pans and cool completely. Freeze up to one month if desired.