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Raspberry-Almond Tarts




Source of Recipe


Southern Living 11/99






List of Ingredients



• 1/2 cup butter, softened
  
• 1 (3 oz) pkg cream cheese, softened
  
• 1 cup 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
  






Instructions



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






Final Comments


Yield: 2 dozen