Thoroughly cream butter and sugar; add egg and beat well. Add almond extract. Stir in flour. Pinch off a small ball of dough and place in center of small tartlet mold with thumb, press dough evenly and as thinly as possible over bottom and sides. Place molds on cookie sheet. Bake at 350 F about 12 minutes or till lightly browned. Cool. To remove: Invert molds and tap lightly. (clean molds with dry cloth only). Before serving, fill tarts with whipped cream, jam, or preserves, as desired.