Raspberry Tarts

 

Raspberry Tarts

I am not much of a sweet person, but this was pretty good.  My husband and son, had seconds -now, that is a good sign.  This is a super easy recipe that was demonstrated in the Miele classes, and they adapted this from Women's Weekly. 

 

 

Makes 24

 

200 g butter, softened

1 teaspoon vanilla extract

1 cup caster sugar

1/2 cup almond meal

1 3/4 cups plain flour, sifted

2 cups frozen raspberries

1/3 cup flaked almonds

 

1. Pre-heat oven at 170 C.
2. Lightly grease a 24 hole mini muffin pan.
3. Cream butter, vanilla and sugar in a bowl until light and fluffy.  Stir in almond meal and flour.
4. Reserve 1/3 of pastry to use for topping.  Fill each mould with pastry and press down firmly.
5. Sprinkle raspberries evenly over base, top with remaining crumbled pastry and flaked almonds.
6. 
   Bake for 20-25 minutes or until golden.  Cool in tray before removing.  Enjoy!