Knead the flour sifted with butter, powdered sugar, vanilla, salt and yolk. Let this covered dough rest, 2 hours in the refrigerator. Defrost raspberries as instructed. Heat oven to 200 degrees.
Spread the dough securely and lined with her 8 tartlet molds of some 8 cm. Cook 10 minutes to half-height. Let cool on a wire rack. Bring to a boil, stirring, butter with sugar, the egg yolks, the juice and the lemon zest and the starch. Leave to cool.
Fill the tartlets with this cream and cover with the raspberries. Heat the jam, spread with it the sides of the tartlets and sprinkle them with the almond slices.
Assemble the cream with the sugar, form little cream on the tartlets with the pastry sleeve and garnish these with slices of almond.
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