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 this happens pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily. Allow to cool on a wire rack.
Just before serving, arrange whole raspberries, slices of peeled peaches or nectarines, or any chosen fruit on the base. Glaze with redcurrant jelly (red fruit) or apricot glaze (green or yellow fruit). Decorate with rosettes of whipped cream and garnish with lemon balm or sweet geranium leaves.
© 2001 Darina Allen. All rights reserved.