Directions:
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; add flour, beating until blended. Cover and chill 1 hour.
- Shape pastry into 24 (1-inch) balls. Place balls in ungreased miniature (1 3/4-inch) muffin pans; press evenly into bottom and up sides.
- Spoon 1/2 teaspoon preserves into each tart. Stir together egg, sugar, and almond paste; spoon 1 teaspoon mixture over preserves, and sprinkle with chopped almonds.
- Bake at 325° for 25 to 30 minutes. Cool slightly in pans on a wire rack; remove from pans, and cool completely. Freeze up to 1 month, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1318.34 Kcal (5520 kJ) | ||
| Calories from fat | 752.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.61g | 129% | |
|---|---|---|---|
| Cholesterol | 230.61mg | 77% | |
| Sodium | 99.35mg | 4% | |
| Potassium | 491.65mg | 10% | |
| Total Carbs | 126.61g | 42% | |
| Sugars | 45.12g | 180% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 21.9g | 44% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3mg | 16% | |
| Calcium | 201.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 437.74 Kcal (1833 kJ) | ||
| Calories from fat | 249.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.76g | 129% | |
|---|---|---|---|
| Cholesterol | 76.57mg | 77% | |
| Sodium | 32.99mg | 4% | |
| Potassium | 163.25mg | 10% | |
| Total Carbs | 42.04g | 42% | |
| Sugars | 14.98g | 180% | |
| Dietary Fiber | 2.45g | 29% | |
| Protein | 7.27g | 44% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1mg | 16% | |
| Calcium | 66.8mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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