Almond Tart or Tartlets with Raspberries

• 110 g butter
• 110 g caster sugar
• 110 g

Cream butter, sugar and ground almonds together. Put a teaspoon of the mixture into 24 shallow patty tins or 2 × 17.5cm sandwich tins. Bake at 180°C/350°F/Gas 4 for about 20–30 minutes, or until golden brown. The tart or tartlets are too soft to turn out immediately, so cool in tins for about 5 minutes, but do not allow to set hard or the butter will solidify and they will stick to the tins. If