2 (3 oz.) pkgs. cream cheese
2/3 c. butter
2 1/2 c. flour
1/2 c. almonds
Creme Fraiche (recipe follows)

Position knife in processor bowl, add first 4 ingredients. Process until mixture leaves sides of bowl and forms a ball. Shape into 50 balls. Chill 15 minutes. Place in ungreased muffin pans shaping dough to make shells. Prick bottom of shells several times with fork. Bake at 450 degrees for 8 to 10 minutes or until browned. Remove from pans. Cool on wire rack. Spoon Creme Fraiche into pastry shell when ready to serve. Top with fruit. Makes 50 tartlets.