Beat butter, cream cheese, flour and almond extract together until well combined.
Cover dough and chill until firm.
Preheat oven to 400°F. Grease and flour a 24 cup mini muffin tin.
Divide chilled dough between mini muffin cups, pressing dough into the bottom and up the sides
Divide fruit filling between cookie cups.
Bake for 10-15 minutes, or until tassies are light golden brown.
Let cool in pan before removing.
Dough can be chilled up to three days prior to baking.