Raspberry-Almond Tarts

• 1/2 cup butter or margarine, softened
• 1 (3-ounce) package cream cheese, softened
• 1 cup all-purpose flour
• 1/3 cup seedless raspberry preserves
• 1 large egg
• 1/2 cup sugar
• 1/3 cup almond paste, crumbled
• 1/2 cup whole blanched almonds, coarsely chopped

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy; add flour, beating until blended. Cover and chill 1 hour.
2. Shape pastry into 24 (1-inch) balls. Place balls in ungreased miniature (1 3/4-inch) muffin pans; press evenly into bottom and up sides.
3. Spoon 1/2 teaspoon preserves into each tart. Stir together egg, sugar, and almond paste; spoon 1 teaspoon mixture over preserves, and sprinkle with chopped almonds.
4. Bake at 325u0b0 for 25 to 30 minutes. Cool slightly in pans on a wire rack; remove from pans, and cool completely. Freeze up to 1 month, if desired.

butter, cream cheese, flour, seedless raspberry preserves, egg, sugar, almond paste, whole blanched almonds

Taken from www.myrecipes.com/recipe/raspberry-almond-tarts (may not work)