Raspberry Almond Tartlets

• 1/2 c. can almond paste (4 oz.)
• 1/4 c. soft butter or margarine
• 1 egg white
• 1/4 c. powdered sugar
• 1 Tbsp. Kirsch cherry juice
• 1/3 c. seedless raspberry preserves
• 1 c. all-purpose flour
• 3 c. firm butter
• 1 egg yolk
• 1/4 tsp. almond extract
• 2 tsp. water

1. Mix
2. all-purpose
3. flour and butter until crumbly.
4. Beat egg yolk,
5. almond
6. extract
7. and water.
8. With a fork, stir egg mixture lightly into flour mixture and mix until smooth.
9. Beat almond paste,
10. butter,
11. egg
12. white, powdered sugar and Kirsch cherry juice.
13. Pinch
14. off
15. 3/4 inch balls of pastry dough and press
16. each into
17. ungreased 1 3/4-inch muffin pan.
18. Fill each pastry
19. shell 2/3 full with almond mixture.
20. Heat preserves in small
21. pan
22. until bubbles.
23. Spoon
24. a little of preserves over each
25. tartlet
26. to glaze.
27. Cool
28. before removing from pans and serve.

almond paste, butter, egg, powdered sugar, cherry juice, seedless raspberry preserves, flour, butter, egg yolk, almond extract, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=679872 (may not work)