1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 (3-ounce) package cream cheese, softened
3 tablespoons cold water
1/2 cup jam or preserves
3 tablespoons finely chopped nuts
3/4 cup powdered sugar
1/4 teaspoon almond flavoring
3 to 4 teaspoons water
Combine flour, sugar and salt in bowl; add butter and cream cheese. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Add water; continue beating just until dough forms.
Shape dough into a ball; divide in half. Flatten each half; wrap in plastic food wrap. Refrigerate at least 3 hours or until firm.
Combine all filling ingredients in bowl; set aside.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut dough with floured 2 1/2-inch round cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Spoon 1/2 teaspoon filling in center of each round. Lift up edges of each circle at 3 points; pinch points together very firmly, forming a triangle and leaving center open.
Bake 8-10 minutes or until edges are lightly browned. (Tarts will open slightly as they bake.) Remove from cookie sheets. Cool completey.
Combine powdered sugar, 1/4 teaspoon almond flavoring and enough water for desired glazing consistency in small bowl. Drizzle over tarts.
If necessary, cut large pieces of fruit in jam into smaller pieces.