Put the butter, sugar, zest, and vanilla bean in the bowl of an electric mixer.

Cream for 6 to 8 minutes or until light and fluffy, scraping the sides of the bowl occasionally.

Whisk together almond meal, flour, and baking powder. Set aside.

Add the eggs one at a time.

Add the dry ingredients and mix until just combined.

Take the bowl off of the mixer and fold in the almonds.

Scoop the batter with an ice cream scoop into 6 paper tart pans or an 11-inch fluted tart pan that has been sprayed with cooking spray. Spread evenly into the pan.

Add the berries and gently press into the batter.

Bake in a preheated 325-degree oven for about 30 minutes, or until golden brown. (If you bake in a large tart pan, it will be closer to 45 minutes.)

Sprinkle with powdered sugar and dive in.