Mini Almond Jam Tarts (Print Version)
# Ingredients:
→ Pastry Bottom
01 -
150g all-purpose flour, with extra for work surface
02 -
75g butter (cold and diced)
03 -
35g powdered sugar
04 -
1 small egg, whisked
→ Almond Mix
05 -
100g butter, left out until soft
06 -
100g fine sugar
07 -
3 eggs
08 -
100g almond meal
09 -
½ teaspoon almond flavor
10 -
60g red berry jam
→ Topping
11 -
100g powdered sugar
12 -
3 teaspoons water
13 -
6 candied cherries, sliced in half
# Instructions:
01 -
Warm up your oven to 200°C (180°C fan). Oil a 12-cup muffin pan and stick a baking tray in the oven to warm up. This trick helps you get crispy bottoms on your treats!
02 -
Blend the flour with cold butter chunks in a food processor until it looks like sand. Or just use your hands if you want. Stir in the powdered sugar and egg until it forms a ball. Flatten it on a floury surface about 3mm thick and cut out 12 circles for your pan.
03 -
Wrap your filled pan with plastic and stick it in the fridge for half an hour. Don't skip this step or your shells might shrink!
04 -
While waiting, make your filling. Mix the soft butter with sugar until fluffy, then add in eggs, almond meal, and flavor. The mix might look weird and separated, but don't worry about it.
05 -
Grab your chilled shells, poke holes in the bottoms with a fork, drop some jam in each one, and cover with your almond mixture. Put the pan on the hot tray and bake for 15-18 minutes till they turn golden brown.
06 -
When the little pies are totally cool, stir powdered sugar with water till smooth. Put a swirl on each pie and top with half a candied cherry. Wait for the sugar mix to harden before you eat them.
# Notes:
01 -
These tiny treats stay good for up to 3 days when kept in a sealed container
02 -
You can make the empty shells one day ahead and keep them wrapped up in your fridge