Preheat the oven to 350ºF. Butter and flour fourteen 2 ½-inch tart shells or muffin cups. Or line muffin cups with paper liners.
To make the dough: Cream the Love’n Bake® Almond Paste and sugar in a bowl of a mixer with the paddle attachment. Scrape down the sides then beat in the butter, egg and cinnamon.xx
Stir in the rolled oats, flour and salt. Mix just until the dough comes together. Gather the dough into a ball. Wrap it in plastic wrap and refrigerate at least an hour before using.
To make the filling: Combine the blueberries, cornstarch, sugar, cinnamon and rum in a small bowl. Toss well to evenly coat the berries.
Divide the dough into three uniform pieces. Set aside one piece for topping the pastries. Combine the other two pieces of dough then roll it out into a log. Evenly divide the log of dough into 14 pieces. Roll each piece of dough into a ball. Flatten each ball of dough between the palms of your hands then press the dough into the bottom and up the sides of each tart shell or muffin tin.
Divide the blueberry mixture evenly between the prepared tart shells. Drop about a teaspoon of cream cheese on top.xx
With floured fingertips, break up the remaining almond oat dough into small pieces or run it over the large holes of a box grater. Sprinkle some of the dough on top of each filled tart shell.
Bake until the crust is light brown and the pastry is cooked through, 20 to 30 minutes. Cool the pastries on a rack then unmold them when they are cool enough to handle. Dust with powdered sugar if desired.