Double Almond and Raspberry Blossoms

By Lorena_321

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup ground slivered almonds
• 1/2 cup butter
• 1 egg yolk, slightly beaten
• 1/4 cup butter, softened
• 1 (3 oz.) cream cheese, softened
• 2 T. sugar
• 1 egg
• 1/4 t. finely shredded orange peel
• 1 T. orange juice
• 1/4 cup seedless raspberry or blackberry preserves
• powdered sugar
• fresh raspberries or blackberries, optional

Preparation

Step 1

Stir together flour, 1/4 cup sugar, and 1/4 cup of the ground almonds in a medium bowl. Cut in 1/2 cup butter with a pastry blender until pieces are pea-size. Stir together egg yolk and 1 t. water; gradually stir egg mixture into flour mixture. If necessary, add 1 to 2 t. more water until dough clings together. Gently knead the dough just until a ball forms. Wrap dough in plastic wrap and refrigerate for 30 to 60 minutes or until dough is easy to handle.
Meanwhile, for filling, beat 1/4 cup softened butter, cream cheese, and 2 T. sugar in a small bowl until light and fluffy. Beat in egg, shredded orange peel, and juice, scraping side of bowl occasionally. Stir in remaining 1/4 cup ground almonds. Set filling mixture aside.
Preheat oven to 325 degrees. Grease 24 - 1 3/4" muffin cups. Divide dough into 24 equal pieces; shape pieces into 1-inch balls. Place balls in prepared muffin cups. Press dough evenly on the bottom and up the sides of the muffin cups.
Spoon about 1/2 t. preserves into each pastry-lined cup. Spoon almond filling over preserves. Bake in preheated oven about 25 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Transfer tarts to wire rack and cool.
Just before serving, lightly sprinkle tarts with powdered sugar and top each with a berry, if so desired.
To store, place tarts in a single layer in an airtight container; cover. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw tarts, if frozen, before serving.