Bakewell Tarts

• Crust:
• 12 (3 inch) unbaked tart shells
• 1/4 cup raspberry jam
• Filling:
• 1/4 cup butter, softened
• 1/4 cup white sugar
• 1/4 cup all-purpose flour
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• Icing:
• 5 tablespoons confectioners' sugar
• 1 tablespoon boiling water

1. Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
2. Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
3. Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
4. Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
5. Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
6. Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

crust, raspberry jam, filling, butter, white sugar, allpurpose, egg, baking powder, almond, icing, sugar, boiling water

Taken from www.allrecipes.com/recipe/242070/bakewell-tarts/ (may not work)