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Raspberry-Almond Tarts

Yield 2 dozen


  • 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

How to Make It

  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.