Instructions

Make the crust

1. Preheat the oven to 350°F.
2. With hand beaters, cream together the sugar butter and salt. When lighter in color, beat in the vanilla and almond extracts.
3. Add the flours and gently stir to combine. Use your hands to toss the mixture if needed to help combine. You want to have crumbs that cling together when squeezed.
4. Form the crumbs into four 3 1/2" mini tart shells. Prick them with a fork or use pie weights (the shells will puff up a bit).
5. Place the crusts in the freezer for 15 minutes.
6. In a non-stick pan over medium heat, toast the slivered almonds. Occasionally toss the pan to ensure an even toast. This should take 5-10 minutes.
7. Bake the tart shells 11-12 minutes, or until starting to brown on the edges. Remove from the oven to cool.

Make the filling

1. With hand beaters, cream together the butter, sugar and salt.
2. Beat in the vanilla and almond extracts, then beat in the eggs one at a time.
3. Evenly sift the flour over the mixture and add the almond flour, stirring just to combine.
4. When the tart crusts have cooled to room temperature, pour or spoon the mixture into the crusts evenly, filling to the top.
5. Bake for 20-24 minutes, until the filling mixture is lightly browned on top. Remove from the oven and let cool in the tart shells.

Make the glaze

1. In a small bowl, whisk together the powdered sugar and milk until smooth.
2. Remove tarts from the shells, then spread the glaze over the cooled tarts. Top with toasted almonds, fresh raspberries, blueberries, sliced pears, or whatever you like.