Raspberry Almond Tartlets - cooking recipe

Ingredients

1/2 c. can almond paste (4 oz.)
1/4 c. soft butter or margarine
1 egg white
1/4 c. powdered sugar
1 Tbsp. Kirsch cherry juice
1/3 c. seedless raspberry preserves
1 c. all-purpose flour
3 c. firm butter
1 egg yolk
1/4 tsp. almond extract
2 tsp. water

Preparation

Mix
all-purpose
flour and butter until crumbly.
Beat egg yolk,
almond
extract
and water.
With a fork, stir egg mixture lightly into flour mixture and mix until smooth.
Beat almond paste,
butter,
egg
white, powdered sugar and Kirsch cherry juice.
Pinch
off
3/4 inch balls of pastry dough and press
each into
ungreased 1 3/4-inch muffin pan.
Fill each pastry
shell 2/3 full with almond mixture.
Heat preserves in small
pan
until bubbles.
Spoon
a little of preserves over each
tartlet
to glaze.
Cool
before removing from pans and serve.