Congress Tarts

Method15 steps

1. 1

   Step 1: Put the flour (220 g), salt (¼ tsp), sugar (75 g) and cubed butter (110 g) into the bowl of a food processor. Pulse 4 times to combine.

   Uses 220 g flour · 75 g caster sugar · 110 g unsalted butter · ¼ tsp salt

2. 2

   Step 2: Add the egg (1) and pulse 4 times.

   Uses 1 egg · 220 g flour 75 g sugar 110 g butter¼tsp salt pulsed

3. 3

   Step 3: Gather the mixture into a ball and knead briefly.

   Uses pastry crumbs with pastry egg pulsed

4. 4

   Step 4: Flatten the pastry into a disc and wrap in clingfilm.

   Uses pastry gathered and kneaded just until cohesive

5. 5

   Step 5: Place in the fridge for 30 minutes to chill.

   Chill pastry · 30 minUses same dough flattened wrapped

6. 6

   Step 6: While the pastry chills, combine the filling ground almonds (80 g), 15 g filling flour, 50 g filling sugar, separate ½ teaspoon filling salt and baking powder (½ tsp) in a bowl.

   Uses 80 g ground almonds · 15 g flour · ½ tsp baking powder · ½ tsp salt · 50 g caster sugar

7. 7

   Step 7: Melt the separate 50 g filling butter over low heat or in a microwave.

   Uses 50 g unsalted butter

8. 8

   Step 8: Cool the melted filling butter slightly, then beat it into the prepared dry filling ingredients with a wooden spoon.

   Uses 80 g ground almonds 15 g flour 50 g sugar½tsp salt½tsp baking powder · separate 50 g filling butter melted and cooled slightly

9. 9

   Step 9: Beat the separate filling egg (1) and almond extract (1 tsp) into the prepared almond mixture.

   Uses 1 egg · 1 tsp almond extract · dry frangipane ingredients mixed with 50 g cooled butter

10. 10

    Step 10: Roll the chilled pastry about 5 mm thick on a surface dusted with separate extra flour.

    Uses separate extra flour for dusting rolled pastry · wrapped pastry chilled 30 minutes

11. 11

    Step 11: Cut twelve rounds with a 68 mm cutter and line a twelve-hole shallow tart tin. Put 1 teaspoon of the measured jam in each pastry shell.

    Uses 12 tsp seedless raspberry jam · same pastry rolled 5 mm thick on extra dusting flour

12. 12

    Step 12: Divide the prepared frangipane evenly over the jam-lined shells using two teaspoons.

    Uses twelve pastry rounds in shallow tin with 1 tsp jam each · almond filling with separate filling egg and almond extract

13. 13

    Step 13: Decorate the filled tarts with the optional whole or flaked almonds (1 tbsp), or cut thin crosses from leftover pastry scraps.

    Uses 4 blanched almonds · 1 tbsp flaked almonds · twelve jam pastry shells evenly topped with frangipane · scraps of same rolled pastry cut thin strips if using cross decoration

14. 14

    Step 14: Bake the decorated tarts in a preheated oven at 180°C conventional (356°F) or 160°C fan for about 20 minutes until golden.

    Bake tarts · 20 minUses filled tarts decorated with chosen whole/flaked almonds or pastry crosses

15. 15

    Step 15: Cool the baked tarts in their tin for a few minutes, then lift onto a wire rack and cool completely.

    Uses tarts baked 20 minutes until golden