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.