- Serves: makes 12
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
For the tartlets
- 50 g butter
- 50 g caster sugar
- 50 g ground almonds
For the topping
- about 50 ml raspberry jam
- 75 ml double cream, or whipping cream, whipped
Tips and Suggestions
The raw mixture for this can be made in advance. When they are cooked, the tartlets will keep well for a couple of days. Once they are decorated with jam and cream, they should be eaten within an hour or so.
At Ballymaloe, we serve these tarts for pudding, topped with fresh fruit, such as whole raspberries, but they work really well with a cup of tea with just the jam and cream.
1. To make the tartlets; preheat the oven to 180C/gas 4.
2. Cream the butter really well until it is very soft.
3. Add the sugar and ground almonds, and stir to combine, but do not beat.
4. Place teaspoonfuls of this mixture into the tin, there's no need to spread it out.
5. Place in the preheated oven and cook for about 6-10 minutes until a deep golden colour. Keep an eye on them as they burn easily!
6. Let them sit in the tin for 2 minutes, before removing to a wire tray to cool. If they cool completely in the tin, they will stick. If that happens, just pop them back in the oven to 'unstick' themselves!
7. To serve; arrange the tartlets on a plate. Spread 1 tsp raspberry jam, then a little dollop of whipped cream on each, and serve.
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