This fruit-filled version of a financier is mixed using the high-ratio method for greater ease.

Serves 9


3/4 cup ground almonds (or almond flour)
3/4 cup all-purpose flour
3/4 cup sugar
Grated zest of 1 lemon
6 tablespoons unsalted butter, softened
3 large egg whites
1 tablespoon rum
1 teaspoon vanilla
1 pint blueberries or raspberries
Sliced almonds, for finishing

Nine 3 3/4-inch or 4-inch tart pans, coated with non-stick spray

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, place ground almonds, flour, sugar and lemon zest. Mix until combined.
  3. Add butter and continue beating for two minutes.
  4. Stir rum and vanilla into egg whites, then add to flour mixture in two additions. Beat for 2 minutes after each addition, scraping down the bowl as necessary.
  5. Fill each pan with 2 ounces of batter, then sprinkle with berries and sliced almonds.
  6. Bake 35 minutes. Unmold and serve with whipped cream and/or a fruit sauce or compote.