Almond and Raspberry Tarts recipe
Light and lovely. Raspberry jam (or your favourite kind of jam or curd) with frangipane mix on top.
Ingredients
MAKES 15
½ quantity of Sweet Pastry
15 heaped teaspoons raspberry jam
120g softened unsalted butter
80g caster sugar
2 eggs
70g ground almonds
50g plain flour, plus extra for dusting
½ teaspoon baking powder
1 teaspoon almond extract
a little desiccated coconut, for sprinkling
a little icing sugar, for dusting
Method
Roll out the pastry on a lightly floured surface to 3-4mm thick. Cut out circles with a pastry cutter and use to line 15 bun tins. Put a heaped teaspoon of raspberry jam in each one.
Put the butter and caster sugar into a bowl and cream together until light and fluffy. Beat in one of the eggs, add a spoonful of the ground almonds, then beat in the remaining egg, followed by the remaining ground almonds. Sift in the flour and baking powder and fold them in with a large metal spoon. Finally, fold in the almond extract.
Divide the mixture between the pastry cases, making sure that the jam is completely covered. Sprinkle a light layer of desiccated coconut on top. Place in an oven heated to 160°C/Gas Mark 4 and bake for 20-25 minutes, until golden brown and slightly risen. Remove from the oven and leave to cool. Dust the tarts with icing sugar before serving.
Inspiration
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