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Raspberry Almond Tarts




  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.

Yield: 2 dozen tarts

Tarts may be frozen for up to one month.


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