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Ingredients
  • ¾ cup ground almonds (3oz, 85g)
  • ¾ cup all-purpose flour (3.6oz, 102g)
  • ¾ cup sugar (5.25oz, 92g)
  • Grated zest of 1 lemon
  • 6 tablespoons unsalted butter softened (3oz, 85g)
  • 1 teaspoon vanilla
  • 3 large egg whites (3oz, 85g)
  • 1 pint raspberries or blueberries, fresh or frozen
  • ½ cup sliced almonds for sprinkling on top
  • Powdered icing sugar, for dusting
  • 7 4- inch nonstick tart molds sprayed with nonstick cooking spray or buttered and floured.
Steps
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