In Advance: 

This is the basis for my mixed fruit tarts

• Preheat oven to 375º
• Butter a 9 inch cake pan and line with a circle of parchment paper

Ingredients:

• 7/8 cups whole, blanched almonds
• 1/2 cup sugar
• 2 large eggs
• 7 TB unsalted butter at room temperature, cut into 1 TB bits
• pinch of salt

Recipe:

1. In processor with metal blade process almonds until finely ground.
2. Add sugar, process 1 minute.
3. Add eggs, process one minute
4. Add butter, process one minute
5. Spread into prepared pan and bake 20 to 25 minutes until deeply browned.
6. Cool and remove from pan

Notes:

• Arrange any variety of ripe fruits over top in a decorative pattern. I use apple, kiwi, oranges, and strawberries. You can use raspberries alone, or strawberries- whatever appeals to you.
• Glaze: Melt 1/4 cup peach or apricot preserves with 3 TBS lemon juice in a small saucepan, then strain through a sieve. Paint the fruit with a pastry brush to give a glossy appearance
• Refrigerate