Berry Frangipane tarts

Have a break.. have a Frangipane!!!

Hey guys, I am back!! But today I have this ultimate tasty frangipane dessert!! And the most important thing of all is.... it's Gluten free, wheat free, and yeast free :)

Berry Frangipane tarts

Ingredients:

75g Butter, softened

½ tsp vanilla extract

75g caster sugar

1 egg

90g almond meal

1 tbsp cornflour

150g fresh blueberries and raspberries, mixed

1tbsp sifted icing sugar, to dust

Method:

Preheat oven to 180 deg C/160 deg C fan-forced.

Grease six 5.5cm x 10.5cm loose-based fluted flan tins; place on oven tray.

Beat butter, vanilla extract and caster sugar in a small bowl with an electric mixer until light and fluffy. Add egg; beat until combined. Stir in almond meal and cornflour. Spoon mixture into the prepared tins; smooth surface, sprinkle with berries.

Bake tarts about 30 minutes. Stand in tins for 10 minutes; turn carefully, top-side up, onto a baking-paper-covered cooling rack.

Serve tarts warm or cold, dusted with sifted icing sugar.

Isn't that easy peasy

Enjoy xx

Storage tip: Tarts can be stored in an airtight container for up to 2 days, although mine never lasted 2 minutes :)