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Raspberry Almond Tarts

Source of Recipe

Southern Living November 1999


List of Ingredients

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


Recipe

Beat butter and cream cheese at medium speed with an electric mixer until creamy; add flour, beating until blended. Cover and chill 1 hour. Shape pastry into 24 (1-inch) balls. Place balls in ungreased miniature (1 3/4 inch) muffin pans; press evenly into bottom and up sides. 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. Bake at 325ºF for 25 to 30 minutes. Cool slightly in pans on a wire rack; remove from pans, and cool completely. Makes 24. Freeze up to 1 month, if desired.