These Raspberry and Almond Tartlets are a delightful blend of sweet raspberry jam and rich almond paste encased in buttery shortcrust pastry. Topped with crunchy flaked almonds, they make for an irresistible treat perfect for any occasion.
Shortcrust Pastry
300g (580ml) cake flour
20ml icing sugar
200g Butter
1 egg yolk
50ml water
Almond Paste
120g Butter
125ml (105g) castor sugar
1 Egg
350ml (140g) ground almonds
3ml almond essence
30ml cake flour
To Assemble
1 jar raspberry jam
100g (250ml) Flaked Almonds
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 caster 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 muffin 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 preheated oven for about 20 minutes (golden brown and cooked)
Wait until almost cold before removing from the muffin pans and dust with icing sugar. These tarts are best the next day (if you can wait so long….)
SIGN-UP TO MY
FOR THIS RECIPE & MORE YUM CONTENT
Unlock all Christine’s recipes & exclusive
features for only R49.99 per month.