You are here:

Almond tartlets with raspberry jam and cream

Rachel Allen
Rachel Allen's scrumptious little tarts are so quick and easy to make you can rustle up a batch for tea in no time

Almond tartlets with raspberry jam and cream

Method

1. To make the tartlets; preheat the oven to 180C/gas 4.

2. Cream the butter really well until it is very soft.

3. Add the sugar and ground almonds, and stir to combine, but do not beat.

4. Place teaspoonfuls of this mixture into the tin, there's no need to spread it out.

5. Place in the preheated oven and cook for about 6-10 minutes until a deep golden colour. Keep an eye on them as they burn easily!

6. Let them sit in the tin for 2 minutes, before removing to a wire tray to cool. If they cool completely in the tin, they will stick. If that happens, just pop them back in the oven to 'unstick' themselves!

7. To serve; arrange the tartlets on a plate. Spread 1 tsp raspberry jam, then a little dollop of whipped cream on each, and serve.

Cook's Notes: The raw mixture for this can be made in advance. When they are cooked, the tartlets will keep well for a couple of days. Once they are decorated with jam and cream, they should be eaten within an hour or so.

At Ballymaloe, we serve these tarts for pudding, topped with fresh fruit, such as whole raspberries, but they work really well with a cup of tea with just the jam and cream.