Put the oven rack at the bottom and preheat oven to 375 degrees (F). You may use a silicon 2-inch tart pan that doesn't need greasing, but if you use metal, lightly grease it.

Roll out the pastry and cut 12 circles, 2 inches each. Fit 1 circle into each of the tart forms. *

Spread 1 teaspoon of raspberry jam into the bottom of each tart.

In a medium mixing bowl, cream together the softened butter and sugar until fluffy. Mix in the egg. Add flour, baking powder, and almond extract. Mix until combined.

Drop 1 tablespoon of the batter on top of the raspberry jam that is already in the tart shell.

Bake in oven for 20 minutes. They will rise and become firm, like a muffin.

Remove from oven. Let cool slightly. Dust with confectioners' sugar.

* Depending on the shape of your tart pan, you may need to cut circle larger so that the pastry covers both the bottom and sides of the cups.

I found that the pastry crust was undercooked by the time the batter had cooked through. I'd recommend prebaking the crust for 5 minutes before adding the jam and the batter. It's possible it's due to how individual ovens bake, whether the main heating element is on the bottom of the oven or at the top.