| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
A, Year, At, Ballymaloe |
12 |
servings |
INGREDIENTS
| 115 |
g |
Butter |
| 115 |
g |
Caster sugar |
| 115 |
g |
Ground almonds |
| 4 |
tb |
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 |
ml |
Whipped cream |
INSTRUCTIONS
DECORATION
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.
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