Ingredients
- For the short crust pastry:
- 200g plain flour
- 50g lard
- 50g margarine
- 1 pinch of salt
- 8 teaspoon of cold water to mix
- For the filling:
- 2 free range eggs
- 100g margarine (soften)
- 100g caster sugar
- 70g SR flour
- 25g ground almonds
- ½ teaspoon almond essence
- 2 tablespoon apricot jam
- 3 tablespoon flaked almonds
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Sieve salt and flour together. Rub fat to flour till the mixture resemble fine bread crumbs. Add cold water to bind the mixture to form a soft dough. (This process can be done by using a food processor). Leave the pastry to rest in a fridge for 30 minutes.
Step 2
Roll out the pastry and line 4 x 10cm. loose-based tartlet tins.
Beat sugar and butter together until white and fluffy. Add in eggs one at a time and then the almond essence. Mix in flour, ground almonds. This process can be done in a food mixer)
Step 3
Spread the bottom of the pastry case with jam. Spoon in the cake mixture. Sprinkle the top with flaked almonds.
5. Baked in the oven at 200C (400F) Gas mark 6 for 20-25 minutes until the filing firm to touch and the almonds are golden brown.
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