Wed, 9 May 2018
Ingredients
Base
· 225g/8oz Odlums Spelt Plain Flour
· 125g/4oz Butter, diced
· 1 tablespoon Shamrock Golden Caster Sugar
· 1 Egg, beaten
Topping
· 3 tablespoons Fruitfield Raspberry Jam
· 125g/4oz Butter, softened
· 75g/3oz Shamrock Golden Caster Sugar
· 100g packet Shamrock Ground Almonds
· 1 small Egg
· 150g/5oz Fresh or Frozen Mixed Summer Berries
Method
Preheat oven to 190°C/375°F/Gas 5. Lightly grease 4 x 10cm/4" tartlet tins.
Make the base by coarsely rubbing the butter into the flour. Mix in the sugar and stir in the egg. Mix to form a soft dough. A little water may be needed.
Turn onto a floured surface and roll out. Use to line the prepared tins. Transfer to the fridge while making the topping.
Beat the butter and sugar together then beat in the egg. Stir in the ground almonds.
Remove chilled tartlet bases from fridge. Spread jam into the base of each tartlet, spoon the topping over each and top with some of the fruit.
Bake for about 30 minutes or until risen and golden. Remove from oven and allow to cool for 5 minutes.
Remove from the tins and serve with cream or crème fraîche.
