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1 cup (2 sticks, 8 ounces) unsalted butter
1/4 cup (1 3/4 ounces) granulated sugar
1 cup (4 ounces) glazing Or confectioners' sugar
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
3/4 cup (6 3/ 4ounces) almond paste
1/2 cup (3 1/2 ounces) sugar
a pinch of salt
1/4 teaspoon almond extract
1 drop bitter almond oil or butternut flavoring (optional)
2 large eggs
1/2 cup (6 ounces) raspberry jam
1 cup (4 ounces) confectioners' or glazing sugar
4 to 5 teaspoons water
food coloring (optional)
Dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until it's well blended, then refrigerate the dough for 30 minutes or longer.
Shaping: Place a rounded teaspoon of dough (about 1/2 ounce for the mini-tart size, about 3/4 to 1 ounce for a medium-sized tartlet pan or muffin cup) into each ungreased mini-tart or muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while you're preparing the filling.
Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
Assembly and Baking: Preheat your oven to 350°F. Place a slightly rounded quarter-teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough.
Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, prepare the glaze.
Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it.. Drizzle the glaze over the tarts. The tarts store well for 3 to 4 days in airtight containers; freeze them for longer storage. Yield: 2 1/2 dozen 1 3/4-inch mini-tarts.