Gluten Free Almond Berry Tarts

These little tarts are rich like pound cake but very crispy on the outside. 

1 cup almonds
3 whole eggs
1/2 cup rice flour
1 cup sugar
1 drop of almond extract
1/2 cup blueberries
1/2 cup butter

Place almonds in food processor, grind to a fine meal.

Add all other ingredients except blueberries. Blend well.

Fill buttered muffin tins halfway.  Drop 5 or 6 blueberries on top.

Bake about 17 minutes, until top is lightly browned. 

Cool on rack completely, then remove from tins.