These pretty little tartlets are perfect for parties – adults and kids alike will love them
- 125g (4½ oz) unsalted butter, softened
- 125g (4½ oz) caster sugar
- 125g (4½ oz) ground almonds
- 3 eggs
- 1tbsp dark rum
- 500g pkt ready-made shortcrust pastry (or your even more delicious own!)
- 150g (5½ oz) mascarpone cheese
- Selection of summer berries and fruits (such as raspberries, sliced strawberries, halved blueberries, quartered apricots and sliced figs)
- 3-4tbsp apricot jam, warmed and sieved, to glaze
Preheat the oven to 180ºC (350ºF, gas mark 4). Cream the butter with the sugar and almonds, then add the eggs, one at a time, beating well, and finally the rum.
Roll the pastry out on a lightly floured surface and, using a round, fluted cutter, stamp out pastry rounds to line bun tins. Press down well and make a few holes with a fork (to stop the pastry rising), then half fill with the almond cream (make sure that you don’t overfill the pastry cases because the cream rises when cooking).
Cook for 15-20 mins or until the tarts are golden. Remove from the oven and leave them to cool on a wire rack.
When they are cold, spread a little of the mascarpone cheese on each tart, then top with some fruit. Finally, brush the apricot glaze over the fruit to give the tartlets a professional-looking patisserie finish!
All that fruit means these tartlets count towards your five-a-day. Brilliant!