- Directions:
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Combine the butter, icing sugar and almond meal in a large bowl and mix with your fingers until well combined.
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Add the egg, vanilla seeds and flour and mix to a dough.
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Press into a ball and cover with plastic wrap.
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Chill in the refrigerator for at least 20 minutes and as long as overnight.
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Butter a mini tart tin or use the bottom of a cupcake pan.
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Roll the pastry out to 5 mm thick on a lightly floured work surface. Use an upside-down tart tin to cut out 24 cicles of pastry.
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Lay the circles in the tins and press gently to extend the pastry up the sides of the tins.
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Preheat the oven to 170°C.
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Bake the tart shells for 10 minutes, or until golden.
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Leave to cool to room temperature.
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Place fresh raspberries in into cooked tart crust.
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Dust tarts with powdered sugar.
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Enjoy!
Ingredients:
(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)
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2 cups of Alpine Fresh Raspberries
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10 tablespoons unsalted butter at room temperature, diced
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5 ½ tablespoons confectioners sugar
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2 tablespoons & 1 teaspoon almond meal
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1 egg
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1 teaspoon of vanilla extract
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1⅔ cups all purpose flour
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Confectioners / Powdered sugar for dusting (optional)
