Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------DOUGH--------------------------------
1/2 c Butter -package), softened
3 ea Ounces cream cheese (1 1 c All purpose flour

--------------------------FILLING-------------------------------
1/3 c Butter 2/3 c Coarsely ground toasted
1/2 c Sugar -blanched almonds
1 ea Egg 1/3 c Apricot preserves
1/2 t Vanilla sl Almonds (Optional)

DOUGH: Beat the 1/2 cup of butter and the cream cheese with an
electric mixer for 30 seconds. Stir in the flour. Cover and chill
for 1 hour or until the dough is easy to handle. FILLING: Beatr the
1/3 cup of butter with an electric mixer for 30 seconds. Beat in the
sugar, then the egg and vanilla. Stir in the ground almonds. Press 1
tablespoon of the dough (a ball about 1 1/4 inches in diameter)
evenly into the bottom and up the sides of each of eighteen 2- to 2
1/2-inch tart pans (the tiny tart pans are sometimes called
sandbakkesler molds). Spoon 1 teaspoon of the almond filling onto
each tart. Bake on a baking sheet for 20 to 25 minutes in a 350F
oven. Cool the tarts in the pans for about 10 minutes. Meanwhile,
heat and stir the apricot preserves over low heat until melted.
Remove the tarts from the pans and place on wire racks. While the
tarts are still warm, brush the filling with the melted preserves.
Garnish with sliced almonds, if desired. Cool. Makes 18 tarts.
[Holiday Cookie Classics; Country Home; December 1994] Posted by Fred
Peters.

Submitted By FRED PETERS On 11-21-94

Browse by categories