Instructions

To make the dough, beat the powdered sugar and butter until fluffy. Add a pinch of salt, the egg, flour and almonds and knead to form a smooth dough. Shape the dough into a ball and allow to rest in the fridge for 30 minutes. Preheat the oven to 200°C (top and bottom heat). Grease 4 small tart tins with butter and sprinkle some flour on top. Knead the dough through again, divide it into 4 portions and roll each portion out into a circular shape around 1-cm thick. Line the tart tins with the dough and prick the bottom several times with a fork.

Bake in the oven for approx. 15 minutes. Squeeze the lemons for the filling until you have 150ml of juice. Whisk the eggs, egg yolk and sugar together and beat until fluffy. Stir in the crème fraîche and then add the lemon juice. Divide the filling between the pre-baked tarts and place 4 - 5 blackberries on each. Bake in the over for approx. 15 to 20 minutes until the filling has set and is lightly browned. Sprinkle with flaked almonds.