Name: Berry frangipane tarts
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 75 gram butter, softened; 1/2 teaspoon vanilla extract; 1/3 cup (75g) caster sugar; 1 egg; 3/4 cup (90g) almond meal; 1 tablespoon (corn) cornflour; 150 gram fresh blueberries and raspberries; 1 tablespoon pure icing sugar

Berry frangipane tarts

These berry frangipane tarts are perfect for a simple afternoon tea celebration. Serve them with a small dish of clotted cream for that little something extra.

Serves 6

Cook

30M

Ingredients

75 gram butter, softened

1/2 teaspoon vanilla extract

1/3 cup (75g) caster sugar

1 egg

3/4 cup (90g) almond meal

1 tablespoon (corn) cornflour

150 gram fresh blueberries and raspberries

1 tablespoon pure icing sugar

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease six 5.5cm x 10.5cm loose-based fluted flan tins; place on oven tray.

2.Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Stir in meal and cornflour.

3.Spoon mixture into tins; smooth surface, sprinkle with berries.

4.Bake tarts about 30 minutes. Stand in tins 10 minutes; turn carefully, top-side up, onto baking-paper-covered wire rack.

5.Serve tarts warm or cold, dusted with sifted icing sugar.

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