Almond tarts

Recipe from: 5/4/1995 12:00:00 AM
Ingredients 8
Servings 0


  • 375
    almond flakes
  • 375
  • 315
  • pinch salt
  • 30
    liqueur such as Grand Marnier
  • few drops almond essence
  • 1
    lemon, grated rind
  • 1
    shortcrust pastry (see recipe)


Prepare shortcrust pastry and bake blind.
Mix all ingredients for the filling, except the grated rind, in a saucepan.
Heat slowly until sugar has melted.
Boil for 10-15 minutes. Remove from heat and add the rind.
Pour the mixture into the prepared pie crust and place on a baking sheet as the syrup may boil over while baking.
Bake for 30-40 minutes or until the filling is golden brown and caramelised.
Chill slightly before removing the tart from the pan. (Do not cool completely as it will be difficult to remove from the pan.)

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