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1
For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light.
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2
Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes.
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3
Stop the mixer, sift the cake flour and add to the butter mixture.
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4
Pulse the mixer on and off to incorporate the flour.
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5
Scrape the dough onto a piece of plastic, wrap and chill it until firm.
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6
For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth.
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7
Beat in butter, scrape bowl and beaters and beat in eggs.
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8
Continue beating until light.
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9
Stir in flour.
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10
Divide the dough into 4 parts and roll one piece at a time on a floured surface.
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11
Use each piece of dough to line a 3 to 4 inch diameter tart pan.
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12
Mass the scraps together after rolling the dough for the first four pans and line the last two.
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13
Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula.
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14
Strew evenly with the sliced almonds.
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15
Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
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16
Cool in pan, unmold and dust with confectioners' sugar.
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17
Decorate each tart with a few whole berries.
