Time Needed
- Preparation Time: TBC
- Baking Time: 15-20 Minutes
- Cooling Time: 15 Minutes
Ingredients
- 100g (4 oz) caster sugar
- 100g (4 oz) ground almonds
- 2 Eggs. beaten
- Shortcrust Pastry
Equipment You’ll Need
- An Oven (Pre-heated to 190°C / 370 °F)
- A Large Bowl
- A Spatula
- Two Spoons
- Two Muffin Tins
- A Rolling Pin
- An appropriate size of cutter for your tin
- Kitchen Scales
- A Cooling Rack
Method
Step 1
Roll out your shortcrust pastry using your rolling pin until it’s about 3mm thick then use your pastry cutter to cut the cases.
Step 2
Lightly grease your muffin tin with butter then place your shortcrust pastry circles into the tin.
Step 3
Mix the almonds, sugar and beaten egg
Step 4
Add half a teaspoon of jam to the bottom of each pastry case
Plan tip: too much jam will explode out of the tarts, and make then stick to the tin
Step 6
Add a spoonful of almond mixture on top of the jam
Step 7
Place your baking tray into your pre-heated oven and bake at 190°C (370 °F) for 15-20 minutes until the filling has set.
Step 8
Once baked be careful as the jam will be extremely hot, allow to cool for at least 15 minutes either in the tray or on a baking rack.
Butter Tarts store well, if you can resist eating them, you can store them in an air tight container or freeze them.