Miniature Almond Tarts
“My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They’re super popular at special gatherings.” —Karen Van Den Berge, Holland, Michigan
|Servings||Prep Time||Cook Time|
|4dozen||35minutes + chilling||25minutes + cooling|
|4dozen||35minutes + chilling|
|25minutes + cooling|
- 1 cup butter softened
- 6 oz cream cheese softened
- 2 cups all-purpose flour
- 6 oz almond paste crumbled
- 2 large eggs lightly beaten
- 1/2 cup sugar
- 1-1/2 cups confectioner's sugar
- 3 tbsp butter softened
- 4 to 5 tsp milk
- Maraschino cherry halves about 48
- In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour.
- Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
- For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling.
- Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely.
- For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
1 tart: 124 calories, 7g fat (4g saturated fat), 23mg cholesterol, 51mg sodium, 15g carbohydrate (10g sugars, 0 fibre), 1g protein.