Almond tartlets with raspberries

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Place the butter in a bowl and cream well. Add the sugar and ground almonds and stir until everything is evenly combined. Don’t beat or over work the mixture.

3. Divide the mixture between two 17.5cm (7 inch) round pans or twenty-four shallow tartlet pans (I use two shallow, flat-bottom bun (muffin) pans that each have twelve wells).

4. Place the tarts in the oven and bake for about 25 minutes, until golden brown. Tartlets will take 10–15 minutes.

5. Remove from the oven and allow to slightly cool before popping out of the pan.

6. If the tarts or tartlets appear to be sticking to the pan, and break when you attempt to pop them out, put the pan back in the oven for a minute.

7. When it warms up, the case should pop out easily.

8. To serve: Arrange the raspberries over the surface of each tart or tartlet. Warm the redcurrant jelly in a small pan until it melts and gently brush over the fruit.

9. Take care that the glaze does not drip onto the case or you run the risk of it losing its nice crispness.

10. Fill a canvas piping bag, fitted with a small star tip, with the whipped cream and pipe around the edge of each tart or tartlet.

11. Garnish with sweet geranium or fresh mint leaves.