- 2 eggs
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 cup almond paste
- 2 tablespoons butter or margarine, melted
- 1 tablespoon lemon juice
- 1 tablespoon sherry
- Strawberry or raspberry jam
- 8 unbaked (2 3/4-inch) tart shells
How to Make It
Beat eggs until thick and lemon colored; add sugar and flour, beating until smooth. Crumble almond paste into very small pieces; add to egg mixture. Stir in butter, lemon juice, and sherry, mixing well.
Place 1 teaspoon jam in each tart shell; spoon batter over jam in tart shells. Bake at 350° for 35 minutes or until lightly browned.