Fresh Berry and Pineapple Tarts

Preheat oven to 350º F / 180º C.

In the bowl of a food processor, combine nuts, flour, 1/2 cup sugar and baking soda; pulse until coarsely ground. Transfer nut and flour mixture to a large bowl, add 1/2 teaspoon vanilla extract. Add melted butter; using clean hands, mix until mixture is well moistened. Divide mixture between six 4 1/2 x 3/4-inch / 11.43 x 1.9 cm mini-tart pans with removable bottoms. Press mixture firmly onto the bottom and half way up the sides of the tart pans. Bake for 10 to 12 minutes or until golden brown. Remove from oven and cool completely.

In a small saucepan set over medium heat, add apricot jelly. Cook for about 3 minutes, or until syrupy, add water to thin if necessary. Remove from heat and let cool to room temperature. Once cooled, refrigerate until ready to use.

In a large bowl, combine cream, remaining sugar and vanilla; beat together using an electric mixer set on medium speed, until soft peaks form.