Almond and Raspberry Tarts recipe
Light and Lovely
Raspberry jam (or your favourite kind of jam or curd) with frangipane mix on top. Utter perfection.
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.
Make it even more joyful with...
Inspiration
Discover The Journal, home to a host of our most delicious stories.
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