Name: Berry tartlets
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 g butter unsalted; 125.00 g castor sugar; 1.00 eggs; 250.00 g flour cake; 0.00 salt pinch; 90.00 g butter; 90.00 g castor sugar; 1.00 eggs jumbo; 45.00 ml flour cake; 90.00 g almonds ground; 1.00 almonds essence; 0.00 mixed berries fresh; 75.00 ml jelly berry or jam; 60.00 ml orange juice fresh; 30.00 ml cherry liqueur or Van der Hum; 5.00 ml cornflour

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Ingredients (16)

Pate sucrée

125.00 g	butter — unsalted
125.00 g	castor sugar
1.00	eggs
250.00 g	flour — cake
0.00	salt — pinch

Almond filling

90.00 g	butter
90.00 g	castor sugar
1.00	eggs — jumbo
45.00 ml	flour — cake
90.00 g	almonds — ground
1.00	almonds — essence
0.00	mixed berries — fresh

GLAZE

75.00 ml	jelly — berry or jam
60.00 ml	orange juice — fresh
30.00 ml	cherry liqueur — or Van der Hum
5.00 ml	cornflour

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Method:

PASTRY:
Cream butter and castor sugar in a food processor.
Add egg and mix well. Add flour and salt.
Process for a few seconds until a ball of dough forms.
Remove and refrigerate for a few hours or overnight.
Roll out pastry to about 4 mm thick and use to line 6 tartlet pans, 10-12 cm in diameter. (Drape pastry over tartlet pans and trim pastry by running a rolling pin over each one.)

FILLING:
Cream butter and castor sugar in a food processor until creamy. Add egg and blend well.
Fold in flour and mix in almonds.
Texture should be light and fluffy.
Process for a few seconds and add almond essence.
Spoon almond filling into pastry-lined tartlet pans to reach three quarter way up sides.
Bake tartlets at 200 ºC, near bottom of oven, for 25 minutes or until golden. Remove and cool before topping with berries.

GLAZE:
Place all glaze ingredients, except cornflour, in a saucepan.
Mix cornflour with a little cold water until smooth.
Add to saucepan and bring to boil, stirring.
When glaze has thickened and cleared, remove from stove.
Arrange berries in cooled pastry cases, covering entire surface.
Immediately spoon glaze over berries.
Serve.