Title: Babsie's tarts
 Categories: *, The grillin, Davidson, Desserts
      Yield: 24 Servings
 
      1 c  Unsalted butter; softened
    3/4 c  Sugar
      2    Egg yolks
      1 ts Vanilla
      2 ts Finely grated lemon zest; *
           -see note
  1 1/2 c  Flour
      1 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Salt
      1 ts Baking powder
  1 1/4 c  Slivered almonds; blanced
           -and ground*
      1 c  Seedless red raspberry jam
 
  *Note--Citrus zest and nuts are easily ground in a clean coffe
  grinder.
  
  Beat butter until creamy. Add sugar and beat until throughly
  incorporated.
  
  Beat egg yolk slightly with vanilla and lemon zest. Add to creamed
  mixture, stirring throughly. Sift dry ingredients together, then stir
  into creamed mixture. Stir in almonds.
  
  Preheat oven to 350 degrees. Spray 2 nonstick cupcake pans. Using a 2
  tablespoon scoop, place one scoop of batter into each cupcake pan.
  Pat the batter gently to cover bottom of each cup. Do not indent the
  dough or the jam will leak through. Place 2 teaspoons of jam in the
  centre of each cupcake.
  
  Bake for about 15 mins. until the batter around the jam has risen and
  turned golden. After the pans have been removed from the oven, use a
  sharp knife to loosen the edges of each tart. Allow tarts to cool in
  the pan until cool to the touch, at least 1 hour. Using a kichen
  knife, gently lever the tarts out on to cookie recks and allow to
  cool completely. You may serve them plain or sprinkle with powdered
  sugar and a scoop of icecream.
  
  Source The Grilling Season by Diane Mott Davidson Formatted for
  Mastercook by Carol Floyd--c.floyd@arnprior.com
  
  Recipe