CRUST:

1 c. soft butter
1 egg
2 c. flour
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. salt

Cream butter and sugar, add egg and vanilla, add flour and salt. Mix well. Chill 1 hour. Put 1 teaspoon of dough in each greased miniature tart tin. Press to bottom and sides.

FILLING:

2 eggs (beaten)
1/2 c. sugar
1 1/2 c. blanched almonds (finely ground)
1/4 tsp. salt
1/2 tsp. almond extract

Mix filling ingredients well. Put about one teaspoon of filling in each tart crust. (Should slightly mound.) Bake at 325 degrees F. about 25 minutes. Edge of crust should start to brown. Sprinkle warm tarts with powdered sugar.