Almond Tartlets

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.