Taste of Home
Miniature Almond Tarts
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
YIELD: 4 dozen.
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. They're super popular at special gatherings. —Karen Van Den Berge, Holland, Michigan
Ingredients
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1 cup butter, softened
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6 ounces cream cheese, softened
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2 cups all-purpose flour
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FILLING:
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6 ounces almond paste, crumbled
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2 large eggs, lightly beaten
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1/2 cup sugar
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FROSTING:
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1-1/2 cups confectioners' sugar
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3 tablespoons butter, softened
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4 to 5 teaspoons 2% milk
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48 maraschino cherry halves
Directions
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1.
In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour.
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2.
Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
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3.
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.
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4.
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.
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5.
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.
Nutrition Facts
1 tart: 124 calories, 7g fat (4g saturated fat), 23mg cholesterol, 51mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.
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