Raspberry-Almond Tarts

Southern Living
2 dozen


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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


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 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.

Created date

October 2003