Delicate almond tartlets topped with fresh berries and a dusting of powdered sugar — a luxurious yet simple dessert perfect for any elegant table.

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Preheat oven to 350°F (175°C). Grease 4 mini tart pans (4-inch diameter).
In a bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla.
Mix in all-purpose flour, almond flour, and salt until a soft dough forms.
Press dough into the bottom and sides of each tart pan. Prick base with a fork.
Bake crusts for 10 minutes, then set aside to cool slightly.
Prepare almond filling: beat butter and sugar until creamy. Add egg, then mix in almond flour, all-purpose flour, and almond extract.
Spoon almond filling into each tart crust, smoothing the top.
Bake for 15–18 minutes, or until golden and puffed. Let cool.
Top cooled tartlets with fresh raspberries, strawberries, blueberries, and red currants.
Lightly dust with powdered sugar before serving.

Use any combination of berries based on what’s in season.
Tartlets can be made a day in advance and topped with berries just before serving.
For a nut-free version, substitute frangipane with pastry cream and omit almond flour.