Almond pastry: 1/4 cup butter 
3/4 cup flour 
2 tablespoons finely chopped almonds 
1 tablespoon sugar 
1 Dash salt 
Maraschino cheesecake tarts: 1 package lowfat cream cheese
-- softened 
2 tablespoons sugar 
1 egg 
1 1/2 teaspoons lemon juice 
1/2 teaspoon grated lemon peel 
1/4 teaspoon almond extract 
1/2 cup drained chopped cherries -- fresh or frozen 
Apricot preserves 
Almond pastry for tarts: mix together flour, chopped
almonds, sugar, and salt. Cut butter into mixture until
texture resembles coarse crumbs. Tarts: preheat oven to 400
degrees. Press 1 tablespoon almond pastry into 2 1/2 inch
tart pans. Prick pastry with fork. Bake 5-10 minutes until
lightly browned. Beat cream cheese and sugar until smooth.
Add egg, lemon juice, lemon peel and almond extract and
blend well. Spoon 1 teaspoon cherries over pastry. Pour
cream cheese mixture over cherries. Reduce oven temperature
to 350 degrees. Bake 12-15 minutes or until cream cheese
layer is set. Cool completely before removing from tart
pans. Top each tart with warmed apricot preserves.