Raspberry Almond Tarts

Yield: 24 tarts

Ingredients

• 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

Instructions

1. Beat the butter and cream cheese in a mixing bowl until light and fluffy.
2. Add the flour and beat until blended.
3. Chill, covered, for 1 hour.
4. Shape the chilled pastry into 24 (1 inch) balls. Press over the bottoms and sides of ungreased miniature muffin cups.
5. Spoon 1/2 teaspoon of raspberry preserves into each cup.
6. Combine the egg, sugar and almond paste in a bowl. Spoon 1 teaspoon over the preserves in each cup.
7. Sprinkle with chopped almonds.
8. Bake at 325 degrees F for 25 to 30 minutes.
9. Cool slightly in the pan. Remove from the cups to a wire rack to cool completely.

Notes

Tarts may be frozen for up to one month.