Single serve bake well tarts
Prep:
25 mins
Cook:
25 mins
These mini classic tarts are ideal for a gathering or simply when you fancy sharing a bit of a treat with friends and family.
Flour, for dusting
320g ready rolled short crust pastry
12 tsp raspberry jam
25g flaked almonds
Icing sugar, to dust
For the frangipane filling
60g unsalted butter, softened
60g caster sugar
1 medium egg, beaten
60g ground almonds
½ tsp almond extract
Preheat the oven to 200°C / 400°F / Gas mark 6.
Grease 8 holes of a 12 muffin tin.
On a lightly floured surface, unroll the pastry and using an 8cm round cutter, cut out 8 rounds and press into the prepared tins leaving an overhang.
Prick with a fork and chill for 10 minutes.
Line each pastry with a paper case, then tip in some baking beans inside each.
Blind bake for 10 minutes, until just turning golden and firm to touch.
Remove the paper cases and the baking beans and bake for 3 minutes further or until golden and crisp.
Lower the oven temperature to 180°C / 350°F / Gas mark 4.
For the filling, mix together the butter, sugar, egg, ground almonds and almond extract until everything is combined well.
Spoon in 1 teaspoon of jam in each tart case and then divide the frangipane mixture between the cases.
Smooth the top of each tart with a knife and then scatter with flaked almonds.
Bake for 15-18 minutes, or until the filling is just set and golden.
Remove from the oven and allow to cool completely before transferring to a wire rack.
Dust each of the tarts with a little icing sugar and serve warm or cooled.
Serves
12
Preparation Time
25 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Eggs, Sugar, Nuts, Pastry, Jam/Preserves
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Moderately Easy
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