Gluten Free Almond Berry TartsPosted: February 8, 2010
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.