Almond Tart Or Tartlets With Raspberries

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John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		A, At, Ballymaloe, Year	12	Servings

INGREDIENTS

115	g	Butter
115	g	Caster sugar
115	g	Ground almonds
4	T	Redcurrant jelly, up to 6
450	g	Raspberries, poached
		rhubarb
		sliced peaches or
		nectarines pipped
		and peeled grapes
		or kiwi fruit
		Lemon balm or sweet geranium
		leaves
330		Whipped cream

INSTRUCTIONS

Preheat the oven to 180C/350F/gas 4. Cream the butter and the caster
sugar, add the ground almonds and mix just long enough to bring the
ingredients together. Divide the mixture between the sandwich tins or
put a tsp of mixture into each of the patty tin hollows. Bake in the
preheated oven for about 20-30 minutes or until golden brown.  The
tarts or tartlets will be too soft to turn out immediately, so  cool
for about 5 minutes before removing from the tins. Do not allow  them
to set hard or the butter will solidify and they will stick to  the
tins. If this happens, pop the tins back into the oven for a few
minutes so the butter melts and then they will come out easily. Allow
to cool on a wire rack.  Just before serving, glaze the base with
redcurrant jelly. Pipe a  little whipped cream around the edge and
decorate with lemon balm or  sweet geranium leaves.  DISCLAIMER(c)
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 162 Calories From Fat: 112 Total Fat: 13g Cholesterol: 20.6mg Sodium: 1.7mg Potassium: 255.6mg Carbohydrates: 10.8g Fiber: 2.5g Sugar: 7.8g Protein: 2.9g