Author: Padraic Guilfoyle

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
3. Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
4. Or you could make 12 mini tartlets and 1 x 18cm tin.
5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
6. The larger tart will take 16-18 minutes to cook.
7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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