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
Miniature Almond Tarts
Ingredients
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- filling:
- 6 ounces almond paste, crumbled
- 2 large eggs, lightly beaten
- 1/2 cup sugar
- frosting:
- 1-1/2 cups confectioners' sugar
- 3 tablespoons butter, softened
- 4 to 5 teaspoons 2% milk
- 48 maraschino cherry halves
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 48 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.
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