These muffin-sized desserts feature a shortbread crust, raspberry jam, and almond paste filling.
In a mixing bowl, beat shortening and 2/3 cup sugar with electric mixer on medium to high speed until fluffy. Add 1 egg, 3 tablespoons milk, 1 teaspoon vanilla, almond extract, and salt; beat at low speed until just combined. Beat 1 minute at medium speed.
Add flour; beat on low until just combined. Form into a ball. Wrap in plastic wrap; chill 3 hours or overnight.
Crumble almond paste into a medium mixing bowl. Gradually add 2 tablespoons milk and 1 tablespoon vanilla, beating with an electric mixer on low speed until smooth. Add the 1/2 cup sugar, butter and cornstarch; beat until combined. Add 2 eggs, one at a time, beating until combined.
Grease bottoms and sides of twenty 2-1/2-inch muffin cups. On a lightly floured surface, roll the crust dough to about 1/8-inch thickness. Cut with a 3-1/2- to 4-inch round cutter. Ease each round into muffin cup to line.
Spoon 1 teaspoon raspberry preserves into the bottom of each cup. Top with rounded tablespoon of filling.
Bake in a 350 degree F oven for about 30 minutes or until the tops are puffed and golden and wooden toothpick inserted into the almond filling comes out clean.
Cool in cups on wire rack 5 minutes. Loosen and remove from muffin cups. Cool on a wire rack. Sift powdered sugar over tops. Makes 20 tarts.
