Almond Tartlets
Ingredients
- 225 gr. (8 ozs.) Shortcrust or
- Flan Pastry (Pâté Sucrée)
- 60 gr. (2½ oz.) self raising flour 75 gr. (3 oz.) caster sugar 1/8th tsp. salt 60 gr. (2½ oz.) ground almonds 25 gr. (1 oz.) butter, melted 1 egg, beaten ¼ teaspoon almond extract 110 gr. (4 oz.) marzipan/almond paste
- 3 tbsp. Raspberry jam, warmed if !supportLineBreakNewLine endif
- Preheat oven to 180°C
- Grease bun/cupcake tins
- This recipe was given to me by a Facebook friend, Bonnie Manzolini who lives in Boston. It is a recipe from her Grandma who lived in Newport Pagnell and emigrated to the US. Lovely to see how family recipes are passed on and one of the reasons I wanted to write out my recipes.
Method
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Roll out the pastry quite thinly. Using a 3" fluted cutter, stamp out the rounds and line the tins. This should come half way up the tins, as it is a base for the almond mix.
Make the topping by sifting together the flour and salt, stir in the caster sugar. Add the ground almonds, melted butter, beaten egg and almond extract. Finely grate the marzipan and add to the mix. Combine with a fork to bring together. This is a stiff mixture. Leave to one side.
Warm the raspberry jam in a small dish in the microwave and place a quarter of a teaspoonful on each pastry round. Smooth it around and slightly up the sides. Don’t use too much or it will bubble out.
Have a small bowl of water ready and wetting your fingers and hands slightly, take a heaped teaspoon of the almond mixture and roll into a small ball. (It may help to dip the teaspoon in the water every so often to prevent it sticking as you are working with it).
Flatten into a small disk in the palm of your hand and place on each tartlet. Again with wet fingers, gently press the disc to form a neat cover over the base.
Bake at 180°C for 12-15 minutes.
Leave to cool for 5 minutes then ease out of the tins with a palette knife and place on a wire rack.
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