Marciagaye, these can easily be cut into small bite sized squares and you can use any kind of jam you like-they are equally good with apricot.
Raspberry Bars
2 1/2c all purpose flour
1 c sugar
1 c chopped pecans` OR walnuts
1 c butter, softened
1 egg
1 10 jar raspberry preserves
Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake in a preheated 350°oven for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
From "The American Cancer Society Cookbook"
RL`

Here's a thread on mini tarts from this forum with some good recipes.

Here is a link that might be useful: Mini Tarts

The forum went crazy for these truffles last Christmas, even I made them and I don't make a lot of desserts!

from Sue (cookingrvc)

Oreo Truffles

1 pound Oreo Cookies -- 3 sleeves
1 8 oz Cream Cheese -- room temp
1 pound melting milk chocolate
1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion)

Using a food processor, grind cookies to a fine powder
Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 mintues. Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted tool, life ball out of choclate and let excess chocolate drip off.
Place on wax-paper lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool. If not eating that day. store in airtight container, in refrigerator.

Ooops, I hit 'submit' too soon, here is a killer biscotti recipe from an old friend.

CARRIE'S ALMOND APRICOT BISCOTTI

2 3/4 cup flour
1 1/2 cup sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ginger

3 1/2 oz. white chocolate, cut into pieces
1 2/3 cup toasted almond slivers
2 large eggs
1/4 cup plus 1 TBL. apricot brandy
2 tsp. almond extract
6 oz. dried apricots, diced

Butter and flour cookie sheet. Comine first six ingredients in food processor until fine meal. Add chocolate, chop fine, then add almonds. Beat eggs, brandy and extract in large bowl. Add flour mixture and apricots, stir until moist dough. Moisten fingers. Form into three 12" x 2" logs. Refrigerate for 30 minutes, then bake on center rack at 350* for 30 minutes. Transfer sheet to cooling rack and cool completely. Reduce heat to 300* and cut logs into 3/4" slices. Arrange on sides on cookie sheet. Bake 10 minutes, then turn over and bake 10 minutes more. Cool completely. Store in airtight container.