INGREDIENTS

INSTRUCTIONS

For the dough, beat the butter and sugar with the paddle on medium
speed until very soft and light. Beat in the vanilla and the yolk and
continue beating until smooth and shiny, about 3 more minutes. Stop
the mixer, sift the cake flour and add to the butter mixture. Pulse
the mixer on and off to incorporate the flour. Scrape the dough onto  a
piece of plastic, wrap and chill it until firm.  For the almond
filling, combine almond paste, sugar, yolk and zest  and beat by
machine until smooth. Beat in butter, scrape bowl and  beaters and beat
in eggs. Continue beating until light.  Stir in flour. Divide the dough
into 4 parts and roll one piece at a  time on a floured surface. Use
each piece of dough to line a 3 to 4  inch diameter tart pan. Mass the
scraps together after rolling the  dough for the first four pans and
line the last two.  Arrange the sliced berries evenly on the crust in
each pan, then top  with the almond filling, spreading it evenly with a
metal spatula.  Strew evenly with the sliced almonds.  Bake the tarts
at 350 degrees about 25 minutes, until dough is baked  through and
filling is set.  Cool in pan, unmold and dust with confectioners'
sugar. Decorate each  tart with a few whole berries.  Converted by
MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9168  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4535
Calories From Fat: 2627
Total Fat: 303.1g
Cholesterol: 1220.3mg
Sodium: 216.1mg
Potassium: 1743.3mg
Carbohydrates: 402.4g
Fiber: 23.2g
Sugar: 204.7g
Protein: 72.6g