| previous | next |
Title: Dorchester Almond Tartlets
Categories: Magazine Uk Dessert Pie
Yield: 12 Tartlets
| SWEET PASTRY | ||
| 2/3 | c | Superfine granulated sugar |
| 1 | c | Butter; cold, cut into bits |
| 1 | Egg; lightly beaten | |
| 3 1/2 | c | Cake floour |
| THE FILLING | ||
| 2/3 | c | Superfine granulated sugar |
| 1/2 | c | Butter; room temperature |
| 2 | Eggs; lightly beaten | |
| 3/4 | c | Almonds; ground |
| 1/4 | c | Flour; all-purpose |
| 4 | dr | Almond extract |
| 1/4 | c | Raspberry or strawberry jam |
| 12 | Almonds; whole | |
| 1/4 | c | Apricot jelly (see note) |
| 1 | tb | + 1 tsp water |
To make the pastry, mix together the sugar and butter just until they are bound together. Mix in the egg and then the flour. Be careful not to overwork the dough. Form into a ball and cover with a light cloth. Refrigerate it for an hour.
Preheat the oven to 400øF.
To prepare the filling, whisk together the sugar and butter until they are light and fluffy. Gradually add the eggs. Very gently mix in the ground almonds, flour and extract. Do not overmix, or the filling will separate.
On a lightly floured surface, roll out the sweet pastry to a 1/8-inch thickness. Cut the pastry into round shapes and line small paper baking cases - 2 1/2- to 3-inches in diameter - with the dough. Put 2 tsp of the raspberry or strawberry preserves in each case. Divide the filling mixture equally between the cases by spooning or piping it on top of the preserves Garnish each with an almond.
Bake the tartlets for 15 to 20 minutes or until they are golden brown. Cool slightly. As they cool, boil the apricot jelly with the water. Brush the tartlets with the boiled jam. Cool and serve. ** British Heritage Magazine ~- Dec/Jan 96/97 **
Formatted for your use by The WEE Scot -- paul macGregor
| previous | next |