Raspberry Tartlets (Print Version)

# Ingredients:

01 - 1/2 cup sugar.
02 - 1/2 cup raspberry jam.
03 - 1 teaspoon almond extract.
04 - 16 tablespoons butter, split up.
05 - 2 eggs, separated.
06 - 1 1/2 cups almond flour.
07 - Slivered almonds to sprinkle on.

# Instructions:

01 - Preheat your oven to 350°F. Cut out circles from rolled pastry to fit muffin pans.
02 - Lay pastry in the tins and prick with some holes. Spread warmed-up jam inside each one.
03 - Blend together the almond flour, butter, extract, sugar, and egg until smooth.
04 - Add the frangipane mixture into the shells, top with almond slices, and bake for 25-30 minutes until golden brown.

# Notes:

01 - Swap the jam with any flavor you like.
02 - Tastes great when served warm.
03 - Stays good for several days in a container.

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