MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Congress Tarts
 Categories: Breads, Nuts, Fruits
      Yield: 12 Tarts

MMMMM-------------------------PASTRY---------------------------------
    220 g  A-P flour (1-3/4 c)
     75 g  Caster sugar (3/8 c)
    110 g  Unsalted butter (4 oz)
      1 lg Egg
    1/4 ts Salt

MMMMM-------------------------FILLING--------------------------------
     12 ts Seedless raspberry jam
     80 g  Ground almonds (3 oz)
     15 g  A-P flour (1/2 oz)
    1/2 ts Baking powder
    1/2 ts Salt
     50 g  Caster sugar (1-3/4 oz)
     50 g  Unsalted butter (1-3/4 oz)
      1 lg Egg
      1 ts Almond extract

MMMMM------------------------DECORATION------------------------------
      4    Blanched almonds
      1 tb Flaked almonds

  Equipment: 12 hole shallow baking tin 68 mm or 2-5/8" diameter and
  a round cutter 68 mm or 2-5/8" diameter.

  Food Processor Method:

  Put the flour, salt, sugar, and cubed butter into the bowl of a
  food processor. Pulse 4 times to combine.

  Add the egg and pulse 4 times.

  Gather the mixture into a ball and knead briefly.

  Hand Method:

  Put the flour and salt in a bowl and mix.

  Cut the butter into small pieces and rub it into the flour with
  fingertips until it resembles breadcrumbs.

  Stir in the sugar then mix in a beaten egg with a fork.

  Bring the mixture together with your hands into a dough and knead
  briefly.

  Chilling:

  Flatten the pastry into a disc and wrap in clingfilm.

  Place in the fridge for 30 minutes to chill.

  Filling:

  Put the ground almonds, sugar, salt, and baking powder into a bowl.

  Melt the butter in a saucepan over a low heat or in a bowl in the
  microwave.

  Allow to cool slightly then beat into the dry ingredients with a
  wooden spoon.

  Beat the eggs and almond extract into the almond mixture.

  Roll the dough out with a little extra flour to prevent sticking at
  about half a centimetre (1/4") thickness.

  Cut out 12 rounds and place in the tin. Place 1 ts jam in the
  bottom of each one.

  Use 2 teaspoons to divide the almond frangipane filling evenly to
  cover the jam.

  Decorate the tarts with flaked almonds, whole almonds, or thin
  crosses of pastry.

  Set the oven @ 180°C/350°F (160°C/320°F Fan) - Gas 4 and bake for
  about 20 minutes or until golden.

  Leave the tarts to cool in the tins for a few minutes the lift out
  onto a wire rack to cool completely.

  Recipe FROM: https://greatbritishrecipes.com

  Uncle Dirty Dave's Archives

MMMMM