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Pineapple, honey and almond tarts
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Sticky honey drenched almonds, featherlight sponge and a sweet pineapple topping make these little tartlets from Janet Brinkworth a special treat
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Ingredients
For the sponge
Method
1. Preheat the oven to 180C/gas 4.2. Pour a teaspoon of honey into each of the 6 ramekins .
3. Divide the almonds evenly between the cases and sprinkle over the bottom and up the sides; they should stick to the honey.
4. Place the butter and sugar in a bowl and whisk until light and fluffy.
5. Add the eggs, one at a time, beating in between addition until the mixture is smooth.
6. Add the honey and beat well, then fold in the flour.
7. Spoon the mixture into the almond-lined ramekins.
8. Top the sponge with 4 small wedges of pineapple and bake for 20-25 minutes until golden, and a skewer inserted in the centre comes out clean. Leave to cool, until warm before turning out.
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