These indulgent tartlets, packed with cherry preserve and light almonds, have far fewer calories than shop-bought versions.
- ½ x 375g packet chilled dessert shortcrust pastry
- 1 level tbsp seedless raspberry jam
- 30g (1oz) butter, softened
- 30g (1oz) caster sugar
- 30g (1oz) ground almonds
- 1 medium egg yolk
- Few drops of almond extract
- 12 level tbsp flaked almonds
- Icing sugar, for dusting
- 7cm (2¾in) fluted cutter
- 12hole bun tray
Set the oven to gas mark 6 or 200°C.
Roll out pastry on a lightly floured surface. Using cutter, cut pastry to line bun-tray holes, re-rolling pastry as necessary.
Mix the jam in a small bowl until it’s runny, and then place a very small amount in the base of each pastry case, smearing it out to cover the base.
Beat the butter so it’s really soft, then add sugar, ground almonds, egg yolk and almond extract. Beat until smooth, then divide mixture between pastry cases, spreading it out slightly. Sprinkle flaked almonds on top.
Bake tartlets in the centre of the oven for 10 mins, then reduce oven temperature to gas mark 2 or 150°C, and cook for a further 10-15 mins, or until they are a light-golden colour.
Remove the tartlets from the oven and transfer them to a wire rack to cool. Dust with icing sugar just before serving.
<strong>Sue's tip:</strong> 'Pack cold tartlets, before dusting with icing sugar, into a suitable container; freeze for up to 1 month. Defrost for a few hours before dusting with icing sugar. They can be warmed slightly before serving.'