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Almond Tart Or Tartlets With Raspberries
115 g Butter
115 g Caster sugar
115 g Ground almonds
4 tb Redcurrant jelly; up to 6
450 g Raspberries; poached rhubarb, sliced peaches or nectarines, pipped and peeled grapes or kiwi fruit)
Lemon balm or sweet geranium leaves
330 ml Whipped cream
Preheat the oven to 180C/350F/gas 4. Cream the butter and the caster sugar, add the ground almonds and mix just long enough to bring the ingredients together. Divide the mixture between the sandwich tins or put a tsp of mixture into each of the patty tin hollows. Bake in the preheated oven for about 20-30 minutes or until golden brown.
The tarts or tartlets will be too soft to turn out immediately, so cool for about 5 minutes before removing from the tins. Do not allow them to set hard or the butter will solidify and they will stick to the tins. If this happens, pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily. Allow to cool on a wire rack.
Just before serving, glaze the base with redcurrant jelly. Pipe a little whipped cream around the edge and decorate with lemon balm or sweet geranium leaves.
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