Fruit Tart with Almond Piecrust

Preheat oven to 350 degrees. Butter the tart pans and set aside. To make the crust: Using a wooden spoon, or the paddle attachment of your mixer, cream together the butter and sugar until just blended. Add the almond meal, flours, beaten egg, and extract. Mix until well blended. Divide the dough in half and gently press the dough into the prepared pans. Bake for 25 minutes, or until the shells are golden brown. Cool crusts completely and fill or freeze for a later time. To assemble: Spread the yogurt cream in the tart shell and add fruit. Drizzle the agave syrup over the arranged fresh fruit and chill to set up the syrup.