Cream the butter well and then just stir in the sugar and ground almonds. (Don’t over beat or the oil will come out of the ground almonds as it cooks.)
Put a teaspoon of the mixture into 24 small patty tins or divide between 2 x 7 inch sandwich tins. Bake at 180°C/350°F/Gas Mark 4 for 20-30 minutes approx. or until golden brown, 10-12 minutes for tartlets or until golden brown.
The tarts or tartlets are too soft to turn out immediately so cool in tins for about 5 minutes before turning out.