
RASPBERRY AND ALMOND TARTLETS
(Makes 24)
INGREDIENTS
Shortcrust pastry
300 g (580ml) cake flour
20 ml icing sugar
200 g cold butter
1 egg yolk
50 ml cold water
Almond paste
120 g butter
125 ml (105g) castor sugar
1 egg
350 ml(140g) ground almonds
3 ml almond essence
30 ml cake flour
To Assemble
Jar of raspberry jam
100 g flaked almonds (250 ml)
METHOD
- (To make pastry): Place the cake flour and icing sugar in a food processor and add the butter. Process until the butter is incorporated and the mixture resembles fine bread crumbs
- Mix together the egg yolk and water and add it to the flour mixture (motor must be running) and process until the mixture comes together
- Remove pastry from food processor, cover and rest for 30 minutes in the fridge
- (To make almond filling): Cream the butter and the castor sugar and add the egg and almond essence
- Mix in the ground almonds and the cake flour
- (To complete tartlets): Preheat the oven to 180C
- Grease 2 muffin pans VERY VERY well.
- Roll out the pastry on a floured surface and cut circles to fit the muffins pans. The pastry should come to halfway up the cups. Line with the pastry
- Place about 10 ml of raspberry in each pastry round, then cover with some of the almond paste (the jam must be hidden underneath the almond paste to prevent it from oozing out)
- Top each tartlet with a generous sprinkling of the flaked almonds and bake in the pre-heated oven for about 20 minutes (golden brown and cooked)
- Wait till almost cold before removing from the muffins pans and dust with icing sugar. These tarts are best the next day (if you can wait so long….)
Recent Comments