Almond And Apricot Tartlets

Almond And Apricot Tartlets

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Servings: 12 tartlets
Calories: 144


  • 2 tsp apricot jam
  • 2 oz butter or margarine
  • 2 oz sugar
  • l egg
  • 1 tbsp plain cake crumbs
  • 1 tbsp ground almonds
  • 3 drops almond essence
  • 2 tsp nibbed almonds
  • 1 tbsp Apricot Glaze
  • 2 level tsp chopped angelica

for the short crust pastry

  • 4 oz plain flour All purpose
  • 1/4 tsp salt
  • 2 oz margarine or half butter, half lard
  • flour for rolling out


  • Set the oven at 190°C (375°F) gas 5.
  • 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.
  • 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.
  • In a bowl, cream the butter or margarine with the sugar until pale and fluffy.
  • Gradually beat in the egg. Stir in the cake crumbs, ground almonds and almond essence.
  • Half fill each pastry case with the mixture and smooth the tops. Sprinkle the nibbed almonds on top.
  • Bake for 15 minutes or until firm to the touch.
  • Leave the tartlets to cool. Warm the apricot glaze, brush it on top of the tartlets, then sprinkle with the chopped angelica.
Calories: 144 kcal
Carbohydrates: 15 g
Protein: 2 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 139 mg
Potassium: 26 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 310 IU
Vitamin C: 1 mg
Calcium: 11 mg
Iron: 1 mg
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