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Miniature Almond Tarts

 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.
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.