For the almond tarts, first defrost puff pastry and roll out on floured surface. Rinse 8 small tartlet molds with cold water and then line with puff pastry.
Mix the ground almonds with the sugar and whipped cream, season with cinnamon and brandy. Beat the egg whites to snow and fold into the mixture.
Spread the puff pastry bases with raspberry jelly, then fill in the almond mixture, place an almond on each and bake the almond cakes in a preheated oven at 220 °C for about 15 minutes until golden brown.
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