0.5 cup blanched almonds and whole coarsely chopped
0.5 cup butter softened
3 ounce cream cheese softened
1 large eggs
1 cup flour all-purpose
0.3 cup raspberry preserves seedless
0.5 cup sugar
Equipment
oven
wire rack
hand mixer
Directions
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.
