Hiding a couple of raspberries under the almond filling prevents them from shriveling while these tartlets are baking, and provides a pleasant surprise when you bite into one. You can adapt this to other types of fruit, such as blueberries, sour cherries, or finely diced plums or mango (use preserves of the same flavor as the fruit—for mango, use apricot), just be sure to use only a small amount of fruit or else the juices will boil out from under the almond filling while the tartlets are baking.
These are a good after-dinner pastry to serve with coffee, or are excellent at teatime.
Keep the tartlets loosely covered with plastic wrap at room temperature on the day they are baked. Wrap and freeze for longer storage. Defrost, reheat at 350°F (180°C) for 5 minutes, and cool before serving.
© 2008 Nick Malgieri. All rights reserved.