These almond tarts taste just like Dutch Banket, but are half the work! Plus if you decorate with maraschino cherries they are great for Christmas.
Crust:
2 cups flour
2 sticks butter
6 oz. cream cheese
Divide into 48 balls and press into tart pans. I use a little flour on the tart press to keep it from getting too sticky.
Filling:
Mix in food processor:
2 cups of almond paste
1 cup sugar
1 ½ T. flour
¼ tsp. salt
In separate bowl, beat 3 eggs
Add almond mixture to eggs and blend adding 1 tsp. each of almond extract and vanilla extract.
Put filling into tarts, but don’t overfill. You may have a little left.
Bake at 325 degrees for 40 minutes or until browned on top.
Glaze or frost when cool. I use the leftover 2 oz. of cream cheese, 2 cups of powdered sugar, a few drops of almond extract, and add milk to get to the right consistency. Top each with half of a maraschino cherry.