Cream butter and icing sugar until pale. Add almond, flour and egg. Mix well. Place frangipane mix into baked pastry cases. Top with seasonal fresh fruit, or tinned fruit. We used tinned apricots. Bake at 170°C for 30 – 40 mins.
Mix dry ingredients together until it resembles breadcrumbs. Add egg and mix to a paste. Wrap in cling film and refrigerate for min. 6 hours before using. Blind bake pastry in large pie dish or individual tart tins.