Double Berry Tarts

Pulse almonds and granulated sugar in food processor until nuts are finely ground (store at room temperature in a ziptop bag up to 2 weeks before using).

You'll need a baking sheet lined with wax or parchment paper. Unfold one pastry sheet on a lightly floured surface; gently roll out seams with rolling pin until surface is flat. Cut into four 5-in. squares.

Working with one pastry square at a time, cut off a 1/2-in.-wide strip from each side of the square. Brush edges of square with egg white; top each side of the square with a dough strip, building a double-thick pastry edge. Square off edges of tarts with a large knife. Crimp pastry edges with a fork.

Transfer tart shells to prepared baking sheet. Repeat with remaining pastry, making a total of 8 tart shells. Freeze shells 1 hour or until hard; transfer to a freezer container lined with wax paper, or bake and serve.

When ready to bake, heat oven to 400°F. You'll need a large baking sheet lined with nonstick foil. Remove frozen tart shells and sprinkle surface of each shell (including edges) with a rounded tsp almond sugar; place on prepared baking sheet. Cut a strawberry in 4 slices and overlap in center of each tart shell. Sprinkle with 1/2 tsp almond sugar. Bake 24 minutes, or until puffed and golden.

Cool tarts on sheet on wire rack 10 minutes. Top tarts with fresh raspberries. Serve warm or at room temperature, dusted with confectioners' sugar.

Plan Ahead: You can make and freeze unfilled tart shells up to 3 weeks before baking. Fill unthawed shells and bake right before serving.