Description
Flaked almonds nestled on top of a soft cake-like almond filling, encased in buttery and flaky shortcrust pastry. You need this in your tummy!
Ingredients
- FOR THE RICH SHORTCRUST PASTRY:
- 110 grams (or 1 Cup) Butter, Cold
- 255 grams (or 2 Cups) All-purpose Flour
- 1 Tablespoon Caster Sugar
- ¼ teaspoons Almond Essence
- 1 Egg Yolk
- 4 teaspoons Ice Cold Water
- FOR THE ALMOND FILLING:
- ¼ cups Soft Butter
- ¼ teaspoons Salt
- ½ cups Sugar
- 2 Tablespoons Cake Flour
- 1 teaspoon Almond Essence
- 1 teaspoon Vanilla Essence
- 3 Large Eggs
- 1-¼ cup Almond Flour
- 3 Tablespoons Apricot Jam, Heated In The Microwave For 10 Seconds
- ½ cups Raw Flaked Almonds
- FOR THE GLAZE:
- ½ cups Icing Sugar
- 1 Tablespoon Milk
- Strawberries, Blueberries Or Raspberries, For Garnish
Preparation
For the shortcut pastry:
Preheat oven to 180°C (350°F). You will need 6 mini tart pans or 1 x 23cm (9 inch) tart pan.
In a large mixing bowl, rub the butter into the flour with your hands until you have what resembles fine crumbs. Stir in sugar, almond essence and egg yolk. Add ice water and mix until pastry comes together and can be formed into a ball. You don’t want it too wet or too dry, so add extra flour or water accordingly.
Place the ball of pastry into a sealable plastic bag and let it rest in the fridge for 20 minutes. Slice pastry into 6 equal pieces and roll pastry pieces out on a clean, floured surface. You want them to be about 2mm thick.
Line mini tart tins, prick all over with a fork, then freeze the crusts for 15 minutes. Bake the crusts for about 10–12 minutes until light golden. Remove from the oven and cool while you make the filling.
For the filling:
Beat butter, salt, sugar, flour, and essences with an electric mixer. Beat in eggs, then add almond flour, stirring just to combine. Spread bases of the crusts with a thin layer of apricot jam, then spread the almond filling into the crusts and top with a scattering of flaked almonds.
Bake the tarts for 15 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans.
For the glaze:
Stir sugar and milk until smooth. Drizzle glaze over the cooled tarts, and top with fresh blueberries, strawberries or raspberries.
Notes:
1. To make one large tart, simply line a 23cm (9 inch) fluted tart pan with the pastry. Prick all over with a fork and freeze for 15 minutes. Bake crust for 18 to 22 minutes, spread with apricot jam, add the filling, then bake the filled tart for another 35 to 40 minutes, until the top is golden and set.
2. If you have pastry left over, place it in a resealable bag and freeze it for another baking day!
