Miniature Almond Tarts Recipe

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My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage, plus they're popular at special gatherings.

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Miniature Almond Tarts Recipe

Prep: 35 min. + chilling Bake: 25 min. + cooling

Yield: 24 Servings

35 25 60

Ingredients

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
6 ounces almond paste, crumbled
2 eggs, lightly beaten
1/2 cup sugar
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
4 to 5 teaspoons milk
Maraschino cherry halves (about 48)

Directions

In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour.
Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling.
Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely.
For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 234 calories, 13 g fat (7 g saturated fat), 46 mg cholesterol, 109 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Miniature Almond Tarts in Country Woman Christmas Annual 2001, p43

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(1-1) of 1 reviews

Reviewed on Dec. 24, 2009 by KuriCollegeChef

I make these every Christmas for my traditional dutch family! They don't sit around long! The only thing I change is I use candied cherries instead of maraschino. They taste the same but they are less juicy and don't slide off the tops.