December 12, 2011

Almond Tarts

Almond Tarts

12 shortcrust pastry cases
1 egg
100g (4 oz / approx. 1 cup) Ground Almonds
100g (4 oz / approx. 1/2 cup) Butter (at room temperature)
90g (3 1/4 oz / approx. 1/2 cup) Golden Caster Sugar
1 orange
1 tablespoon vanilla extract
Raspberry jam

1.  Preheat your oven to 375F/190C/Gas Mark 5.

2.  Put the pastry cases on a baking tray.

2.  Crack the egg into a mixing bowl.  Add almonds, butter and golden caster sugar to the egg.  Grate over the zest of 1/2 an orange and add the vanilla extract.  Use a spoon to mix everything together.

3.  Spoon a teaspoon of jam into each pastry case.  Top with a heaped teaspoon of frangipane mixture. Put the tray into the oven on the middle shelf and cook for 18 - 20 minutes until golden.


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