1/2 c. butter
3/4 c. sugar
2 eggs
2 c. all purpose flour
1/4 tsp. salt
2 tsp. baking powder
1 1/2 c. raspberry jam
1/2 c. chopped nuts

Cream butter and sugar. Add eggs and beat until light. Add sifted flour, salt and baking powder. Form small balls between hands and put into small cupcake pans. Make a deep hole in center by pushing up around edges. Mix jam and nuts together; fill tarts. Bake at 375 degrees for about 12 minutes, until lightly browned. Top with whipped cream when serving. Yields 24 servings.