Tart Dough

Combine the butter and sugar in a large mixing bowl, beat on medium speed until the mixture is light and fluffy. Add the egg and vanilla and continue mixing until incorporated.You can also use a food processor.

Add the flour and mix until just combined. The mixture will be crumbly but will hold together when squeezed.

Lay a piece of plastic wrap on the counter and pour the dough onto it, push it together to form a ball. Refrigerate for at least 1 hour.

Place the pie dough on a lightly floured work surface, using a rolling pin roll the dough to 1/8-1/4″ thickness. Cut the dough into 12-16 circles using a glass or a cookie cutter. You want to use a cutter a little bigger than your tart pan or muffin tin.

Press the dough into a non-stick ribbed tart pan or greased muffin pan and trim the tops. Chill the tarts for 30 minutes.

Preheat the oven to 350F. Then cut 12-16 hearts with a small cookie cutter. Place onto a parchment paper lined baking sheet. Prick with a fork and bake for 5-8 minutes or until golden brown. Set aside for later.

In the meantime, heat the raspberry jam in a small pan until melted and smooth.

Frangiepane Almond Filling

Beat together the butter and the sugar in a bowl until pale and creamy. Then stir in 25 grams of the beaten egg, ground almonds, the almond and vanilla extract, mix until combined.

Divide the almond mixture equally between the tart shell, smooth with the back of a spoon. Bake in preheated oven for 15 minutes or until lightly golden.

After 15 minutes remove from oven and press down the frangipane layer with the back of a spoon, spoon a little jam over the top of each tart and return to the oven to bake for 5 additional minutes. You want the tarts to be golden brown.

Remove tarts for the oven and top with the heart cookies. Let the tarts cool for 10 minutes in the pan, then remove and let cool for 10 minutes on a wire rack minutes and enjoy.