Berry jam and almond tarts

Name: Berry jam and almond tarts
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 435g sweet shortcrust pastry; 125g softened unsalted butter; 125g caster sugar; 1 tbs gin; 4 eggs; Finely grated zest and juice of 1 lemon; 1 3/4 cups (175g) almond meal; 1/2 cup (160g) fruits of the forest jam; 1 cup (150g) frozen mixed berries; 1/4 cup (20g) flaked almonds; Ice cream, to serve; 1/3 cup (50g) icing sugar, plus extra to dust; 1 tsp gin; Juice of 1/2 lemon

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by Valli Little

delicious. team

Oct 03, 2015

Use good-quality shortcrust pastry to get these little berry and almond tarts on the table in no time.

435g sweet shortcrust pastry
125g softened unsalted butter
125g caster sugar
1 tbs gin
4 eggs
Finely grated zest and juice of 1 lemon
1 3/4 cups (175g) almond meal
1/2 cup (160g) fruits of the forest jam
1 cup (150g) frozen mixed berries
1/4 cup (20g) flaked almonds
Ice cream, to serve

Glaze

1/3 cup (50g) icing sugar, plus extra to dust
1 tsp gin
Juice of 1/2 lemon

Method

1.

Preheat oven to 140°C and grease 6 individual brioche moulds. Roll out pastry on a lightly floured surface until 2mm thick, then use to line moulds, trimming excess. Chill for 15 minutes.
2.

Meanwhile, to make the filling, beat butter and sugar until thick and pale. Stir in the gin, then add eggs, 1 at a time, beating well after each addition. Fold in lemon zest and juice, and 11/2 cups (150g) almond meal.
3.

Spread jam over the base of tarts and sprinkle over the remaining 1/4 cup (25g) almond meal. Top with berries, then spoon over filling mixture and sprinkle with flaked almonds. Bake for 45 minutes or until golden. Set aside to cool.
4.

For the glaze, combine icing sugar, gin and enough lemon juice to make a soft icing. Dust tarts with extra icing sugar, then drizzle over glaze and serve with ice cream.