Raspberry almond tarts.
Easy to prepare, quick to bake, delicious to eat.
What better treat for a Tuesday that also happens to be the first day of a new month?
You can serve these just as they are when they come of the oven but I opted to drizzle over a simple glacé icing whilst the tarts were still warm because, well, just because.
The recipe below gives quantities for 12 tarts which can be vegan like the ones in the pictures or regular. Your choice.
RASPBERRY ALMOND TARTS
Pre heat oven to 180C/160C fan/gas 4 and grease a 12 portion bun (not muffin) tray.
Make a basic shortcrust using 4 ozs plain flour, 2 ozs butter or vegan spread and a pinch of salt.
Roll out the pastry and cut 12 rounds large enough to cover the holes in the bun tray.
Place a tsp of raspberry jam in the middle of the pastry for each tart.
For the almond topping:
Mix together 2ozs caster sugar and 2 ozs butter or vegan spread until soft and creamy.
Add a beaten egg (or for the vegan version add a flax 'egg' using 1 tbsp flax mixed with 2 tbsps water), 2 ozs ground almonds, 1 oz SR flour, 1/4 tsp baking powder, 1/2 tsp almond extract and mix well.
Top each tart with the topping, spreading with a knife to make sure the jam is well covered.
Sprinkle with flaked almonds and bake in the centre of the oven for approx 20 mins or until cooked and golden brown.
Cool the tarts on a rack and drizzle with glacé icing if that's your thing (made by mixing icing sugar with enough water to give a soft dropping consistency).
Dive in.