Babsie’s Tarts
1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (see Note)
1½ cups bleached all-purpose flour (add one tablespoon in high altitudes)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon baking powder
1¼ cups blanched slivered almonds, ground (see Note)
1 to 1¼ cups best-quality seedless red raspberry jam
Beat butter until creamy. Add sugar and beat until thoroughly incorporated. Beat egg yolks slightly with vanilla and lemon zest. Add to creamed mixture, stirring thoroughly. Sift dry ingredients together, then stir into creamed mixture. Stir in almonds.
Preheat oven to 350°. Spray two nonstick cupcake pans with vegetable oil spray. Using a 2-tablespoon s
