Everybody loves tartlets for dessert. They come in individual pieces, so you may not need to cut and place them in separate saucers. This makes it easy for everyone else to have a second piece. Indeed, when the tartlets are almond shortcrust tartlets, it is hard to resist our cravings for more.
It is pretty straightforward to bake almond shortcrust tartlets. Bake them now for everybody to be happier.
1 1/2 cups of packet chilled dessert shortcrust pastry
1 level tablespoon of seedless raspberry jam
1/4 cup of butter, softened
1/4 cup of powdered sugar
1/4 cup of ground almonds
1 medium egg yolk
Few drops of almond extract
12 level tablespoon of flaked almonds
Icing sugar, for dusting
- Preheat oven to 200°C.
- On a lightly floured surface, roll out pastry. Cut pastry to line bun-tray holes, using a cutter. Re-roll pastry as necessary.
- In a small bowl, mix the jam until it is runny. Place a very small amount of the jam in the base of each pastry case. Smear it out to cover the base.
- Beat the butter until really soft. Add sugar, egg yolk, ground almonds, and almond extract. Beat until smooth. Divide mixture between pastry cases, spreading it out slightly.
- Sprinkle flaked almonds on top.
- Bake tartlets in the center of the oven for 10 minutes, then reduce oven temperature to 150°C, and extend cooking for another 10-15 minutes, or until lightly golden.
- Remove the tray from the oven and transfer it to a wire rack to cool. Dust with icing sugar just before serving.
- Pack in a suitable container and freeze. When it’s time to consume them, make sure that they are defrosted before dusting.
- You can decorate your tartlets with fresh blueberries when serving.