Raspberry Jam Almond Tartlets

These biscuit tartlets are worth making and they look nice and smart too.

Ingredients:
2 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
90g ground almonds
1/4 cup packed light-brown sugar
1 cup unsalted butter, softened
1/2 cup caster sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
Rasperry Jam

Method:

1. Pre-heat the oven to 350 degrees farenheight, 180 degrees celsius or gas mark 4. Whisk together flour, cinnamon, salt and baking powder, set aside. In a separate bowl, mix the brown sugar and ground almonds.  

2. Mix together the butter and caster sugar. Mix in egg, then blend in vanilla and almond extract.

3. Mix in the almond mixture, then with mixer set on low speed, slowly add in the flour mixture and mix until it is all fully combined.

4. Dust the work surface with flour, and get the combined mixture (should be a dough) and roll out with a rolling pin, into 1/8 to 1/6-inch thickness.

5. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts.

6. Carefully transfer to parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed!), spacing cookies 1-inch apart.

7. Bake in preheated oven 10 - 12 minutes until edges are lightly golden.

8. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

9. Spread strawberry jam over whole hearts, and place the cookies with the centres cut out over the tops. 10. Store in an airtight container.

Recipe altered from: http://www.cookingclassy.com/2014/01/linzer-cookies/

Cherry Bakewell Tartlets

For my first ever batch of cherry bakewells, these came out wonderfully. It you want to make some delicious little tarts, then follow this recipe and you won't be disappointed. I actually had too much material for this recipe but it might have been because I used a slightly smaller baking tray. I still produced LOADS of wonderfully bitesized treats though!

Ingredients:
500g sweet shortcrust pastry
3 - 6 tbsp Raspberry jam
200g butter, softened
200g caster sugar
4 medium free-range eggs
100g ground almonds
100g self-raising flour, plus extra for dusting
1 tsp almond extract

For the topping:
300g icing sugar (approximately)
Glacé cherries to decorate

Method
1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 29cm x 21cm (or a 30cm x 20cm) baking tray. Spread the jam over the pastry base.
2. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.
3. Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool.
4. In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve. 

Recipe adapted from: http://www.deliciousmagazine.co.uk/recipes/iced-bakewell-tray-bake

Mini Strawberry Tartlets

These are really easy to make and taste great too! The pastry and jam can both either be bought or made. For this recipe, I bought the pastry and made the Jam.

Ingredients:
Ready to roll pastry
200g Strawberries
100g caster sugar

Method
1. Set oven to 170 degrees.
2. Cut strawberries into chunks and cook on the hob, where the juices come out and the strawberries go mushy.
3. Add in the sugar to the strawberries and leave on a low heat.
4. With the strawberries on a low heat, roll the pastry out and cut out circles. Lay them in a cupcake tray that has been lined with greaseproof paper (I usually cut out large circles of greaseproof paper).
5. Add the strawberry jam that has been made into the pastry cases. Do not fill to the top as the jam expands.
6. The tops can be further decorated with more pastry if desired, for example I made miniature pies and weaved the tops of some of the tartlets.
7. Put in the oven and bake for 20 minutes or until cooked.