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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
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