Step 1

Using an electric mixer on medium speed, beat the butter and cream cheese until light and creamy. Add the flour and salt, and beat until blended. Cover the dough and chill 1 hour.

Step 2

Preheat oven to 325°F. Lightly grease 24 mini muffin cups.

Step 3

Shape the dough into 24 1-inch balls. Place 1 ball in each cup of the mini muffin pan. Press evenly into the bottom and up the sides of each cup, forming a crust.

Step 4

Spoon 1/2 teaspoon preserves into the bottom of each tart.

Step 5

Stir together the egg, sugar, and crumbled almond paste. Place about 1 teaspoonful over the preserves. Sprinkle with chopped almonds.

Step 6

Bake 25-30 minutes, or until golden brown. Cool in pans on a wire rack for 5-10 minutes. Then, remove the tarts from the pans to cool completely.