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Miniature Almond Tarts

My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. —Karen Van Den Berge, Holland, Michigan
  • Total Time
    Prep: 35 min. + chilling Bake: 25 min. + cooling
  • Makes
    about 4 dozen


  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 6 ounces almond paste, crumbled
  • 2 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 4 to 5 teaspoons milk
  • Maraschino cherry halves (about 48)


  • In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour.
  • Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
  • For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling.
  • Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely.
  • For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
Nutrition Facts
1 tart: 124 calories, 7g fat (4g saturated fat), 23mg cholesterol, 51mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.

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  • KuriCollegeChef
    Dec 24, 2009

    I make these every Christmas for my traditional dutch family! They don't sit around long! The only thing I change is I use candied cherries instead of maraschino. They taste the same but they are less juicy and don't slide off the tops.