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    Little Bakewell Tarts


    Source of Recipe


    australian women's weekly

    List of Ingredients




    3 sheets ready made shortcrust pastry
    ½ cup raspberry jam
    1 punnet fresh raspberries, optional
    50g unsalted butter, softened
    ¼ cup (55g) caster sugar
    1 egg
    1 tablespoon self raising flour
    ¼ cup almond meal
    ½ cup flaked almonds
    whipped cream, for serving
    extra raspberries, for serving

    Recipe



    Preheat oven to 200°C.

    Using a 6½ cm round cutter cut circles from the pastry. Push into a 12-hole patty tin.

    Place 2 teaspoons of jam into the base of each pastry case. Top each with a couple of raspberries.

    Beat together butter and sugar until light and creamy. Beat in the egg. Fold through flour and almond meal. Place 1/2 tablespoons worth of the mixture on top of the raspberries. Bake for 15 - 20 minutes or until browned.

    Serve topped with whipped cream and raspberries if desired.
 

 

 

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