Mini Raspberry & Almond Tartlets
I keep buying almond tarts on my travels, especially the bakewell from good old Pret. So, I thought it was about time that I made the giant leap into tartdom and make my own. These sweet little bites are gorgeous especially with a glass of elderflower cordial in the sunshine.
Ingredients:
1/2 x 375g Pack Sweet Shortcrust Pastry, chilled
2 tbsp Seedless Raspberry Jam
25g Butter, softened
25g Caster Sugar
25g Ground Almonds
1 Medium Free-Range Egg Yolk
Few Drops Almond Extract
1-2 Level tbsp Flaked Almonds
Icing Sugar, for dusting
Plus:
7cm Fluted Pastry Cutter
12-hole Bun Tin, greased
Method:
1. Pre-heat the oven to 200C, 180C Fan, 400F, Gas 6. Roll out the pastry on a lightly floured surface. Using the pastry cutter, cut the pastry to line the holes of the bun tin. You can re roll the pastry if you need to.
2. Mix the raspberry jam until it is runny, then place a small amount in the base of each pastry case, smear until you cover the base of each.
3. Beat the butter so it's really soft, then add sugar, ground almonds, egg yolk and almond extract. Beat until smooth, then divide the mixture between the pastry cases, spreading it out slightly. Sprinkle the flaked almonds on top.
4. Bake the tartlets in the centre of the oven for 10 minutes, then reduce oven temperature to 150C, 130C Fan, 300F, Gas 2. Cook for a further 10-15 mins or until light-golden.
5. Remove the tartlets from the oven and transfer to a wire rack to cool. Dust with icing sugar just before serving.
Recipe: Woman & Home Feel Good Food Magazine- Summer 2010
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