1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 tsp. baking powder
1/2 cup butter
1 egg, slightly beaten
1/4 cup butter, softened
1/3 cup granulated sugar
1/2 cup ground blanched almonds
1/4 tsp. almond extract
1 egg
1/2 cup raspberry jam
1 cup sifted powdered sugar
1 Tbsp. lemon juice
1 tsp. water

1. For the dough, in a medium bowl stir together flour, 1/3 cup granulated sugar, and baking powder. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 1 slightly beaten egg and combine to make a smooth dough. Cover and chill in the refrigerator while you prepare the filling.

2. For the filling, in a medium bowl beat 1/4 cup butter with an electric mixer on medium speed. Add 1/3 cup granulated sugar and beat on medium speed until mixture is light and fluffy, 4 to 5 minutes. Add ground almonds and almond extract. Beat in 1 egg until well combined; set aside.

3. On a lightly floured surface, roll dough until 1/8 inch thick. Using a 2-inch cookie cutter, cut circles from dough and fit them into 1 3/4-inch muffin cups. Spread half of the jam in the bottoms of the pastry-lined cups. Spoon almond filling over the jam.

4. Bake in a 325° oven for 25 minutes or until pastry is lightly golden brown. Cool tartlettes in pans 10 minutes. Remove from pan and transfer to a wire rack. Spoon remaining jam over the filling. Cool completely.

5. For icing, in a small bowl stir together powdered sugar, lemon juice, and water. Drizzle icing over jam on top of cooled tartlettes. Makes 30 tartlettes.