2 tsp (10 ml) apricot jam
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/4 cup (50 g) 2 oz sugar
l egg
1 tbsp (15 ml) plain cake crumbs
1 tbsp (15 ml) ground almonds
3 drops almond essence
2 tsp (10 ml) nibbed almonds
1 tbsp (15 ml) Apricot Glaze
2 level tsp (10 ml) chopped angelica
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/4 cup (50 g) 2 oz sugar
l egg
1 tbsp (15 ml) plain cake crumbs
1 tbsp (15 ml) ground almonds
3 drops almond essence
2 tsp (10 ml) nibbed almonds
1 tbsp (15 ml) Apricot Glaze
2 level tsp (10 ml) chopped angelica
for the short crust pastry
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 190°C (375°F) gas 5.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together lightly.
3. Roll out the pastry on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins. Put a little apricot jam in each.
4. In a bowl, cream the butter or margarine with the sugar until pale and fluffy.
5. Gradually beat in the egg. Stir in the cake crumbs, ground almonds and almond essence.
6. Half fill each pastry case with the mixture and smooth the tops. Sprinkle the nibbed almonds on top.
7. Bake for 15 minutes or until firm to the touch.
8. Leave the tartlets to cool. Warm the apricot glaze, brush it on top of the tartlets, then sprinkle with the chopped angelica.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together lightly.
3. Roll out the pastry on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins. Put a little apricot jam in each.
4. In a bowl, cream the butter or margarine with the sugar until pale and fluffy.
5. Gradually beat in the egg. Stir in the cake crumbs, ground almonds and almond essence.
6. Half fill each pastry case with the mixture and smooth the tops. Sprinkle the nibbed almonds on top.
7. Bake for 15 minutes or until firm to the touch.
8. Leave the tartlets to cool. Warm the apricot glaze, brush it on top of the tartlets, then sprinkle with the chopped angelica.
serving amount
makes 12
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