Almond Tarts

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.