Chop 1 cup almonds very fine or crush. Prepare pie crust mix as per package directions. Divide pastry in half; divide each half into 5 parts. On lightly floured board, roll each part into a 5 inch circle. Use each circle to line a 3 1/2 inch fluted tart pan, pressing pastry evenly to bottom and sides of each pan; trim. Refrigerate 30 minutes. Meanwhile, preheat oven to 375 degrees. On medium speed cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Add finely chopped almonds, almond extract and heavy cream; mix well. Pour into tartlet shells place on a cookie sheet. Divide remaining sliced almonds on tops; bake 20 to 25 minutes or until golden brown. Let cool on wire rack before removing from pans. Serve cold.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,