Instructions: Preheat oven to 325 degrees Fahrenheit. Cream butter, cream cheese, and sugar. Add flour. Shape into 1 inch balls. Press into muffin pans. Fill each with 1 teaspoon of desired filling- see recipes below. Bake for 25 to 30 minutes.

Makes 24 tarts.

Fillings:
Almond-Raspberry Divide 1/4 cup raspberry preserves among pastries. Beat together 1 egg, 1/2 cup sugar and 1/2 cup almond paste. Spoon 1 teaspoon filling into tarts. Bake as above. Pumpkin-Sour Cream Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup dairy sour cream, 1 Tablespoon milk, and 1/2 teaspoon pumpkin spice. Spoon 1 teaspoon filling into each tart. Bake as above. Brownie-Nut Filling Heat and stir 1/2 cup chocolate pieces with 2 Tablespoons butter until chocolate is melted.

Remove from heat and stir in 1/3 cup sugar; 1 beaten egg and 1 teaspoon vanilla. Place 2 pecan halves in bottom of each tart and 1 teaspoon of chocolate mixture. Bake as above.

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