Cut butter into sugar and flour until crumbly.
Stir in egg yolk, gather into a ball.
Pat into buttered 1 1/2-inch diameter tart tins.
Drop 1/2 teaspoon raspberry jam into the bottom of each pastry-lined tart tin.
Cream almond paste and sugar.
Add vanilla, butter, and egg white.
Stir in bread crumbs, beating well.
Spoon mixture into tart shells over raspberry jam.
Fill to the top.
Bake in a 350° oven for 20 to 25 minutes or until browned.