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

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

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

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

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

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

  PASTRY BY FOOD PROCESSOR: 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.

  PASTRY BY HAND: 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 a teaspoon
  of jam in the bottom of each one.

  Use two 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

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