Pastry: I use Pillsbury refrigerated pie crust
1 jar preserves, any flavor (I use apricot or strawberry)
1/2 c. butter
1/2 c. sugar
1/2 c. flour
1/2 c. ground almonds
1 tsp. almond flavoring
1 pkg. natural sliced almonds for garnish
1/2 c. powdered sugar
1-2 tsp. milk
Preheat oven to 350 degrees.
Pastry: cut pie crust into 2 1/2 diameter circles. Put into mini-muffin pan with tart shaper (wooden tool w/ball shape at each end).
Add 1/2 tsp. preserves into each tart.
Filling: Cream together butter and sugar; add egg, almonds, flour and flavoring. Mix well.
Add approximately one teaspoon of filling on top of preserves.
Bake for 15 minutes.
Decorate with sliced almonds and then glaze.
Makes: 24 tarts