This is a recipe I remember my mother used to make when I was a child. I made them for Thanksgiving and used the slivered almonds grinding them in a coffee mill to make a fine powder. I also cooked the tarts in a mini muffin pan and used cream cheese dough instead of pastry.
1/4 lb soft butter, 1 cup flour and 1/4 lb. soft cream cheese. Mix all together and roll into 3/4 inch balls. Place one ball in each compartment of a mini muffin pan. Press down with thumb and up sides of each compartment in order to line the pan. Refrigerate pan while you make the filling. I used 1/8 teaspoon of rasberry jam into bottom of each muffin before filling with almond mixture. I baked it at 350 for 25-30 minutes. Tops should be light brown.
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This is a recipe I remember my mother used to make when I was a child. I made them for...