Ingredients

• 1/2 cup whole blanched almond
• 1 cup sugar
• 2 1/3 cups flour
• 15 tablespoons unsalted butter, softened
• 1 cup lingonberries (fresh or frozen) or 1 cup raspberries (fresh or frozen)
• 1 tablespoon fresh orange juice
• 1 1/2 cups heavy cream
• 1/2 cup vanilla sugar

Instructions

1. Dough:.

2. Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.

3. Heat oven to 400°F

4. Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely.

5. Berry Sauce:.

6. Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.

7. Cream:.

8. In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.

9. Assembly:.

10. Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.