The Crust

Using a food processor mix together the butter, cream cheese and flour to make a soft manageable dough. You can also use a hand mixer as that will do just fine too.   

Making the Tart

To make tassies you will need a mini cupcake pan. I use 2 of these pans that will each make 24 tassies. Pinch off some dough and roll into a ball about the size of a small walnut. Place the dough in the pan. Do this for all 24 cups.  

Using a tart tamper is perfect for making tassies. Gently push down on center of dough with the tamper until the dough curls up. Remove tamper from dough and reshape by hand by gently pressing dough outward. Be careful not to press the tamper too hard or you will lose your bottom crust. Before moving on to the next dough ball place the tart tamper in flour and tap off any excess and do the same thing to the rest of the balls. 

Prepare Filling

For combining the filling I like using a food processor. Sometimes the almond paste can be pretty firm. Although using a food processor is not necessary it sure makes this process easy. Combine almond paste, granulated sugar, orange juice, eggs, heavy whipping cream and flour until smooth.

Fill Tarts

Fill tart 3/4 full of filling (do not overfill or you will have a mess on your hands during baking).  Then top each tart with a few sliced almonds. 

Bake

Bake tassies in a preheated oven (400 degrees Fahrenheit) for 13-15 minutes or until light golden brown. Remove from oven and allow to cool for about 10 minutes prior to removing from pan (if the mixture bubbled over I find using a toothpick helps with removing the tart from the pan). Allow tarts to completely cool on cooling rack.