1/2 cup butter
3 oz. cream cheese
1 cup flour with 1/4 tsp. salt
1/4 cup red raspberry jam
Almond Paste topping:
1/2 cup sugar
1/2 cup almond paste, chopped almonds
Beat together the butter and cream cheese, stir in flour and salt, chill one hour. Shape into 1 inch balls and press into mini muffin cups, forming crust. spoon 1/2 tsp. raspberry jam into each tart.
Beat egg, sugar and almond paste until smooth, spoon 1 tsp. of this mixture over jam, next sprinkle with chopped almonds. Bake at 325 degrees for 25-30 minutes, cool in pans and remove. Makes about 2 dozen.
Happy Baking, have a great week!