These little tartlets are a delightfully British invention and I have no idea why I have never attempted to make them before. They’re much easier than they look and are perfect with a cuppa of proper English tea of course. A little pastry, jam and frangipane (just a fancy name for almondy batter) make up this delicious tart. While completely different (and much tastier) to the Mr. Kiplings variety, I think this is how they were originally made in Bakewell, England. Give them a go – you won’t be disappointed!
- 125g plain flour
- 75g unsalted butter cold
- 25g granulated sugar
- 1 egg beaten
- raspberry jam
- 150g unsalted butter room temp
- 150g granulated sugar
- 3 beaten eggs beaten
- 150g ground almonds
- 1/2 tsp almond extract
- flaked almonds to sprinkle on top
Start with the pastry. In a medium bowl, rub together the flour, butter and sugar till the mixture resembles bread crumbs. Add in the beaten egg, a little bit at a time to bind. Be careful not to add too much in case the pastry gets sticky. Cover with plastic wrap and place in the fridge for about 15-20 minutes.
Preheat the oven to 180C/350F.
Roll out the pastry on a lightly floured surface to about 2-3mm and cut out with biscuit cutters. Line tart tins and prick the bottoms with a fork. Place in the oven for 5-7 minutes until light brown and almost done. Remove from the oven.
Spoon about 1/2 teaspoon of raspberry jam into each of the tarts.
While the pastry is blind baking, make the filling. Cream together the butter and sugar till the mixture is a pale yellow. Gradually add in the beaten eggs and almond extract. Fold in the almond flour until just blended. Spoon about a tablespoon of filling over the raspberry jam mixture making sure to fill only to the edge. Scatter a pinch of almond flakes over each one.
Place in the oven for 20-25 minutes or until the tops are golden brown.
Makes about 24 tarts.