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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup butter or margarine, softened |
1 (3-ounce) package 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 |
Directions:
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-inch) balls. Place balls in ungreased miniature (1 3/4-inch) muffin pans; press evenly into bottom and up sides.
3. 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.
4. Bake at 325° 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.
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