Chop 1 cup almonds very fine or crush. Prepare pie crust mix as per package
directions. Divide pastry in half; divide each half into 5 parts. On
lightly floured board, roll each part into a 5 inch circle. Use each circle
to line a 3 1/2 inch fluted tart pan, pressing pastry evenly to bottom and
sides of each pan; trim. Refrigerate 30 minutes. Meanwhile, preheat oven to
375 degrees. On medium speed cream butter with sugar until light and
fluffy. Beat in eggs, one at a time. Add finely chopped almonds, almond
extract and heavy cream; mix well. Pour into tartlet shells place on a
cookie sheet. Divide remaining sliced almonds on tops; bake 20 to 25
minutes or until golden brown. Let cool on wire rack before removing from
pans. Serve cold.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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