Strawberry tarts
Publication: NZ Woman's Weekly
Ingredients
| 2 sheets | Sweet short pastry |
| 65 g | Butter |
| ⅓ cup | Caster sugar |
| 1 | Egg |
| 1 cup | Ground almonds |
| 1 Tbsp | Flour |
| ⅓ cup | Strawberry jam |
| 1 punnet | Strawberries |
| 1 to garnish | Icing sugar |
Directions
- Heat oven to 190degC. Use a 9cm cookie cutter to cut 12 circles from the pastry sheets. Press the circles into the bases of a 12-hole standard muffin tin. Prick the pastry bases and chill for 30 minutes.
- To make the almond filling, place the butter and sugar in a bowl and beat until pale and creamy. Beat in the egg to combine, then stir in the ground almonds and the flour.
- Spread a teaspoonful of jam into each pastry base and spoon over some almond mixture to fill the pastry cases.
- Bake for 15 to 20 minutes or until golden brown. Remove to cool on a wire rack. Top tarts with strawberries and dust with icing sugar to serve.
https://www.eatwell.co.nz/recipe/2860/Strawberry-tarts/
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