Cranberry tarts

Method

1. Melt the butter over a low heat until it is starting to turn a pale brown colour. Remove from the heat and set aside.

2. Stir the flour, icing sugar and almonds together.

3. Add the egg whites to the dry ingredients and combine. Stir in the warm brown butter. Place the bowl into the fridge for about an hour.

4. Heat your oven to 180°C and grease and flour eight fluted bun tins. Chill the tins for five minutes.

5. Scoop the mixture into the lightly chilled tins, sprinkle the dried cranberries on top and bake for 12-15 minutes until the mixture is golden on top and firm to the touch.

6. Once cool enough to handle remove from the tins and place on a wire rack to cool completely.