Ingredients
3/4 cup unsalted butter, softened1/2 cup sugar2 egg yolks3/4 teaspoon almond or vanilla extract1/8 teaspoon salt1-3/4 cups all-purpose flourFILLING:3 tablespoons seedless raspberry spreadable fruit3/4 cup sugar3 tablespoons all-purpose flourDash salt3/4 cup heavy whipping cream1/3 cup half-and-half cream1/2 teaspoon almond or vanilla extractFresh raspberries, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble.
Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.
