Ingredients (for 12 mini tarts)
- Shortcrust pastry (200g flour, 50g unsalted butter, 50g lard)
- 1 egg
- 100g ground almonds
- 90g golden caster sugar
- 1 orange
- 1 tablespoon of vanilla extract
- 1/3 jar of good quality raspberry jam
- Crème fraiche or ice cream to serve
Make the pastry by rubbing together the fat and flour so it resembles bread crumbs and then add water to bind the ingredients together into a pastry ball. Sprinkle a surface with flour and roll out your pastry, cutting out 12 circular pastry shapes. Put these inside your greased pastry tray and cook in the oven for approximately 12 minutes until firm but not fully cooked.
Make the frangipani mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of 1/2 an orange and add 1 tablespoon of vanilla extract. Use a spoon to mix everything together. Then add 1 teaspoon of jam followed by one teaspoon of the frangipani mixture to each of the tarts and repeat this a second time. Bake in the oven at 190 degrees centigrade for 18 minutes. Serve with a dollop of crème fraiche or ice cream.