Tiny fruit tartlettes, one bite full that burst with flavor.
Finely grind the following, until it forms a ball, in the food processor:
- 1 cup toasted almonds
- 1/3 cup hazelnuts
- 1/3 flour
- 3 tablespoons sugar
- 2 tablespoon sweet, melted butter.
Form 10 to 12 little balls, then flatten with the palm of you hand and cut the edges round with a knife.
Add the almond, round shaped, tart-crust to parchment paper and then to a baking sheet.
On each tart-crust add half a teaspoon of mascarpone, and bake in a preheated oven 200° for five minutes.
Take the tart-crust out of the oven and add small slices of the fruit of your choice:
Strawberry,
Kiwi,
Peach
Apricot,
Orange.
(Fresh fruit or canned may be used.)
Put the tarts bake in the oven for a minute or two.
The tarts can be made a day ahead, serve at room temperature.
