Raspberry And Almond Tartlets

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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….)