| 1. | Preheat oven to 150°C |
| Fruit Filling: |
| 2. | Place all ingredients in a medium bowl, combine, cover and set aside. When ready to use, place into a food processer and process until well chopped. |
| Pastry: |
| 3. | Place flour, custard powder, icing sugar and butter into a food processor and process until mixture resembles breadcrumbs. Combine egg-yolk and water then slowly pour into food processer. Process until mixture forms a soft ball. Knead pastry lightly on a floured board. Wrap in plastic and refrigerate for 30 minutes. |
| 4. | Roll out pastry to approximately 3mm thick. Using a 5cm fluted cutter cut out 36 rounds. Gently press into a shallow greased tartlet pan. Place a teaspoonful of the fruit mixture into each pastry case. |
| Frangipani Topping: |
| 5. | Using an electric mixer beat all egg-whites until stiff. Gradually add caster sugar, beating until it’s thick and glossy. Beat in egg-yolk |
| 6. | and vanilla then stir in almond meal. Place a teaspoonful of the mixture over the fruit filling and sprinkle with a few flaked almonds. Bake for 20 minutes. Allow to rest in tin for 5 minutes before removing to a wire rack to cool. |
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