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 4 dozen 35 minutes + chilling 25 minutes + cooling
Servings Prep Time 4 dozen 35 minutes + chilling
Cook Time 25 minutes + cooling
Units: Metric US Imperial
Instructions 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.
Recipe Notes Nutrition Facts 1 tart: 124 calories, 7g fat (4g saturated fat), 23mg cholesterol, 51mg sodium, 15g carbohydrate (10g sugars, 0 fibre), 1g protein.