Tea Cake Recipes - Almond Tartlets Recipe

Ingredients

• 4 oz/125 g store-bought flaky pie pastry

• 1/4 cup/90 g cherry jelly or cherry jam

• 1/4 cup/30 g plain cake crumbs

• 1/2 cup/15 g finely ground almonds

• 1 tsp all-purpose/plain flour

• 1/2 cup/125 g butter

• 1/2 cup/100 g granulated sugar

• 1 large egg, lightly beaten

• 1/2 tsp vanilla extract/essence

• 3 tbsp apricot preserves or jam

• 3/4 cup/125 g confectioners'/icing sugar

• 1 tsp warm water or more as needed

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Set out a 12-cup mini muffin pan.

2. Roll out the pastry to a thickness of 1/4 inch (5 mm). Use a 2-inch (5-cm) cookie cutter to stamp out twelve rounds.

3. Line the cups with the pastry rounds. Brush with 1 teaspoon of cherry jelly. Mix the cake crumbs, almonds, and flour in a medium bowl.

4. Melt the butter in a small saucepan. Stir in the sugar and remove from the heat. Add the egg.

5. Fold in the dry ingredients and vanilla. Spoon the mixture into the prepared cups.

6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into a center comes out clean.

7. Turn out of the cups and let cool. Brush with the apricot jam. Mix the confectioners' sugar with the water. Spread with the frosting.