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Raspberry Almond Tarts

1/2 c. canned almond paste
1/4 c. soft butter or margarine
1 egg white
1/4 c. powdered sugar
1 Tbsp. Kirsch (clear cherry brandy)
1/3 c. seedless raspberry preserves
Press-In pastry

Beat almond paste, butter, egg white, powdered sugar and Kirsch until fluffy. Pinch off 3/4-inch balls of pastry dough. Press each into ungreased 1 3/4-inch muffin pans. Fill each pastry shell about 2/3 full with almond mixture. Bake at 350 degrees until pastry is browned and filling is set about 25 to 30 minutes. Heat preserves in small pan until bubbly. Spoon a little of the melted preserves over each tartlet to glaze. Cool before removing from pans and serving.

Press-In Pastry:
1 c. flour
3 tsp. powdered sugar
1/3 c. firm butter
1 egg yolk
1/4 tsp. almond extract
2 tsp. water

Mix flour and powdered sugar. Cut in firm butter until crumbly. Beat 1 egg yolk with almond extract and water. With a fork, stir egg mixture lightly into flour mixture. Mix until smooth. 

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