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Strawberry & Almond Tartlets Veg CD CBF English 75mins
Makes 12 Cold Vegetarian Fruit Nuts Baked Fayre teatime England British Europe
Ingredients:
Instructions
1. To make the pastry, mix the ground almonds, flour, sugar and salt in a large bowl. Make a well in the middle and put in the butter, honey, egg yolk and almond essence. Mix to a paste. Knead until smooth. Wrap the pastry in cling film and rest in the refrigerator for 30 minutes before rolling out.
2. Heat the oven to 190C, 1375F, gas mark 5 and grease a 12-hole tart tin. Sift a little icing sugar over the work surface and roll out the pastry 3mm/ 1/5 inch thick. Use a biscuit cutter a little larger than the tart moulds and cut 12 circles. Line the moulds and chill for 10 minutes. Prick the bases and line with greaseproof paper and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes. Remove the tarts from the tin.
3. Make the glaze by whisking the redcurrant jelly until it is almost liquid. Melt it over a very low heat without letting it boil. Brush it over the warm pastry and leave the tarts to get completely cold.
4. Hull the strawberries; slice large ones or arrange small whole ones pointed end up in each tart case. Decorate the strawberries with the split almonds.
5. Warm the remaining redcurrant glaze and with a soft pastry brush, brush the glaze over the strawberries and almonds, working from the centre outwards. Leave until the glaze is completely set.
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