Marzinar Tarts

Pastry...... 1-1/2 cups flour 1 tsp baking powder 1/4 cup white sugar 1/2 cup soft butter 1 egg Filling...... 1 cup ground almonds 2/3 cup white sugar 2 eggs 1/2 cup butter 1/2 tsp almond extract raspberry jam

greased tart pan 300 30-35 minutes Pastry..... Sift flour, baking powder and sugar together. Cut in the butter and add the egg. Knead in bowl and chill. Filling...... Blend the butter and sugar. Add the egg and beat well. Add almond extract and the ground almonds. Roll out the pastry and put into tin tart shells which have been greased. Put a spoonful of raspberry jam in the bottom of each tart and top with the almond mixture. Bake.

This dough can be rolled out more than once but the more times you roll it out the tougher the pastry will get. I usually make more of the almond filling, I probably make about 1-1/2 recipes. I found what the recipe calls for is just not enough. Keep an eye on them while they are baking because you don't want them to get too brown. After you take them out of the oven let them cool slightly and then take them out of the pans and cool on a rack.