Almond And Marzipan Tartlets

Recipe from: 12/8/2005 12:00:00 AM

Ingredients 13
Servings 8
Time 45


  • 400
    Crust: sweet shortcrust pastry
  • 250
    Filling: ground almonds
  • 3
    drops of almond essence
  • 175
    unsalted butter, softened
  • 180
    caster sugar
  • 125
    cake flour
  • 15
    almond liqueur (optional)
  • 4
  • 100
    raspberry, strawberry or cherry jam
  • 80
    Topping: raspberry, strawberry or cherry jam
  • 400
  • 1
    egg, whisked
  • 10
    caster sugar


Crust On a floured surface roll out the pastry until very thin and line 8 individual 8 cm loose-bottomed pie tins or one 24 cm loose-bottomed pie tin with the pastry.

Neaten the edges. Chill the crust(s) for at least 30 minutes. Preheat the oven to 190°C and bake the crust(s) blind for 10-15 minutes. Reduce the oven temperature to 180°C.

Filling Blend all the filling ingredients except the jam in a food processor. Spread the jam evenly over the base of the crust(s). Spoon the filling on top and spread evenly. Bake for 30 minutes or until firm and golden. Leave the tartlets to cool in the tins.

Topping Brush the top(s) of the tart(s) with the jam. Place the marzipan between layers of clingfilm that have been dusted with icing sugar and roll out until thin.

Cut out circles the same size as the top of the tart(s) and place them on top of the tart(s). Cut out decorations from the leftover marzipan.

Preheat the oven grill. Brush the marzipan with the whisked egg, place the marzipan decorations on top and brush them with egg too.

Sprinkle a thin layer of caster sugar over the tart(s) and place under the grill for 2-3 minutes or until golden brown and shiny. Leave to cool completely before removing from the tin(s). Makes 8 tartlets or 1 large tart.


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