Single serve bake well tarts

Prep: 25 mins
Cook: 25 mins
Single serve bake well tarts
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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