Almond Tart Or Tartlets With Raspberries Recipe

• 115 gm Butter
• 115 gm Caster sugar
• 115 gm Grnd almonds
• 4 Tbsp. Redcurrant jelly, up to 6
• 450 gm Raspberries, poached rhubarb, sliced peaches or possibly nectarines, pipped and peeled grapes or possibly kiwi fruit) Lemon balm or possibly sweet geranium leaves
• 330 ml Whipped cream

1. Preheat the oven to 180C/350F/gas 4.
2. Cream the butter and the caster sugar, add in the grnd almonds and mix just long sufficient to bring the ingredients together.
3. Divide the mix between the sandwich tins or possibly put a tsp of mix into each of the patty tin hollows.
4. Bake in the preheated oven for about 20-30 min or possibly till golden.
5. The tarts or possibly tartlets will be too soft to turn out immediately, so cold for about 5 min before removing from the tins.
6. Don't allow them to set hard or possibly the butter will solidify and they will stick to the tins.
7. If this happens, pop the tins back into the oven for a few min so the butter melts and then they will come out easily.
8. Allow to cold on a wire rack.
9. Just before serving, glaze the base with redcurrant jelly.
10. Pipe a little whipped cream around the edge and decorate with lemon balm or possibly sweet geranium leaves.

butter, sugar, almonds, redcurrant jelly, rhubarb, cream

Taken from cookeatshare.com/recipes/almond-tart-or-tartlets-with-raspberries-64072 (may not work)