Tea Tarts



3/4 Cup Butter, Softened

1/2 Cup Sugar

2 Cups Flour

1/4 Tsp Salt



2 Eggs

1/2 Cup Sugar

2 Tbsp Flour

2 Tbsp Butter, Melted

1/2 Cup Almond Paste

1-1/2 Tbsp Sherry

1/8 Tsp Nutmeg

Raspberry Or Strawberry Preserves


 Preheat oven to 350 degrees F. Grease bottom and sides of 3 mini muffin tins.

Cream butter sugar and gradually mix in flour and salt. Pinch off small pieces of dough about the size of walnuts and press into muffin tins, forming a cup. Set aside.

Filling: In a mixing bowl beat eggs well, gradually add in sugar and flour. Mix in butter, almond paste, sherry and nutmeg. Spoon 1/2 teaspoon of preserves (or less) into each muffin cup. Fill muffin cups with custard. Bake for 25-30 minutes or until set.



Makes 3 to 3-1/2 dozen tarts


Hosting by WebRing.