English Christmas Tea Tarts – From the St. Mark’s Cookbook

Double crust pastry recipe
4 ounces almonds
4 ounces sugar
1 extra large egg
1 tablespoon almond extract
Raspberry jam

Make or purchase your favorite double pie crust. Assemble dough and chill.

Blanch almonds until skills loosen and pinch off their skins. Dry nuts and grind in a food processor or blender. Combine almonds with sugar, egg and almond flavoring.

Roll out pastry to 1/8 inch thickness and out into circles to fit tart pans (use small muffin pans). After lining tins with pastry, place a scant 1/2 tablespoon jam in each tart shell. Add 1 heaping teaspoon almond mixture on top of jam. Bake at 375 degrees for 25-30 minutes until golden brown. Makes 18 small tarts.