1/2 cup (1 stick) butter or margarine, room temperature
1 package (3 ounces) cream cheese, room temperature
1 cup flour
1/4 cup raspberry preserves plus preserves for garnish (divided)
1 egg, beaten
1/2 cup sugar
1/2 cup almond paste, crumbled
Coarsely chopped sliced almonds

In small bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until dough is easy to handle. Shape into 24 (1-inch) balls. Press onto bottom and up sides of ungreased 13/4-inch muffin cups.

Make filling by dividing 1/4 cup preserves between pastries, using about 1/2 teaspoon per tart.

Preheat oven to 325� F. In a small bowl, combine egg, sugar, and almond paste. Mix well. Spoon 1 level teaspoon of almond mixture over preserves. Sprinkle with almonds.

Bake tarts in preheated oven 25 to 30 minutes or until done. Cool slightly in pan. Remove and cool completely. If desired, drizzle cooled tarts with additional preserves.

Make 24.
Recipe submitted by Peggy in Oklahoma

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