DOUGH:

2 c. flour
1/2 c. sugar
3/4 c. softened butter
2 egg yolks
1/4 tsp. salt
1/4 tsp. vanilla

FILLING:

2/3 c. whole blanched almonds
1 c. sugar
2 eggs
3 tbsp. cornstarch
2 tbsp. heavy cream
1/2 tsp. almond extract
12 tsp. raspberry or strawberry jam

Combine all dough ingredients in a bowl; beat with an electric mixer or work with fingers until mixture is moist and crumbly. Divide into 12 greased tart pans or small muffin cups (1/2 cup capacity). Shape against sides and bottom of pans.

Grind almonds and mix with sugar, egg, cornstarch, cream and almond extract. Place 1 level teaspoon jam into bottom of each tart pan. Divide almond filling evenly into tart pans over jam. Place tart pans on cookie sheet and bake in center of preheated 375 degree oven for 20 to 25 minutes.

Makes 12 tarts.