I gave my great uncle one of these and he told me I was mean and that he wanted a whole tray of 24. Raspberry jam goes down the best with my test subjects btw
165 g Flora (softened Butter can also be used but flora tends to be easier to work with)
130 g Icing Sugar
1 Small Egg
330 g Plain Flour
165 g Flora (or softened Butter)
165 g Caster Sugar
165 g Eggs (3-4)
165 g Ground Almonds
30 g Plain Flour
50 g Flaked Almonds
Raspberry jam (or jam of your choice)
1 *pastry*; Start with the pastry which can be made up to 2 days in advance. Beat the flora (or butter) until soft and smooth. Add the icing sugar and beat together until combined.
2 *pastry*; Add the egg and beat until fully mixed together. Mix in the flour and continue to beat until it is a soft mass, you may need to use your hands.
3 *pastry*; Turn the dough out onto a work surface, using your hands shape it into a square block and wrap in clingfilm. Place in the fridge to chill for at least 2 hours.
4 When ready to make the tarts grease a muffin tin with oil or melted butter. Roll out the pastry to a thickness of about 5mm on a lightly floured surface. Take a cookie cutter that is slightly larger than the size of your muffin tin and stamp out circles of pastry, I used one with a lettuce edge.
5 Press the pastry rounds into the muffin tin and place it into the muffin tin. The pastry may crack but patch any holes with scraps of pastry. Leave the tray in the fridge to chill whilst you make the frangipane.
6 *frangipane*; Put the Flora and caster sugar in a bowl beat until smooth. You can use an electric mixer but I use a spoon
7 *frangipane*; Add the eggs individually and beat until each one is combined. Then fold in the ground almonds gently until mixture is smooth. Place the frangipane in a piping bag or ziplock bag
8 Preheat the oven to 180 C (170C fan). Remove the pastry cases from the fridge and spoon a teaspoon (ish) of jam into the bottom of each pastry case. Gently pipe frangipane just to the top of the pastry case (don’t go too high as it will expand when cooking. Sprinkle with flaked almonds.
9 Bake for 30 minutes, or until the tops are golden. When done remove the tray from the oven and leave to cool in the tray for 10 minutes before transferring to a wire rack.