Instructions: * Note: Use summer fruits such as strawberries, raspberries, blueberries, peaches and figs.

Heat oven to 325 degrees. Butter eight 3 1/2- by 1 1/2-inch brioche molds; set aside.

In electric mixer, combine butter and 3/4 cup granulated sugar; beat on medium until fluffy, about 5 minutes. Beat in whole egg and yolks until combined. Beat in lemon zest and vanilla until combined.

Add flour and almonds; combine. Spoon batter into prepared molds, banging botoms to compact batter. Bake 20 to 25 minutes. Reduce heat to 300 degrees; bake until golden, 5 to 10 minutes. Let cool on a wire rack.

Slice fruit into bite-sized pieces, and toss with remaining 2 tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10 minutes. Dust cakes with confectioners sugar. Serve with fruit, and garnish with mint.

This recipe yields 4 servings.

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