Print Options

Back to Miniature Almond Tarts >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Miniature Almond Tarts

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.

24 ServingsPrep: 35 min. + chilling Bake: 25 min. + cooling

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

2 of 2

Miniature Almond Tarts (continued)

Directions (continued)

milk to achieve desired consistency. Pipe or spread over tarts. Top
each with a cherry half. Yield: about 4 dozen.

Nutrition 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.